Zuppa di Farro della Garfagnana (Bean and Farro Soup from Garfagnana)
150 grams / about 1 cup farro
150 grams / about 1 cup mixed dry beans (cannellini beans and borlotti beans)
3 tablespoons extra virgin olive oil + more for serving
- ½ golden onion
- ½ carrot
- ½ celery stick
1 bay leaf
- 50 grams/ 1¾ oz pancetta, diced
- 1 tablespoon tomato paste
1.2 liters / 5 cups hot water
- Fine sea salt
- Freshly ground black pepper
- 4 slices country bread, slightly toasted
- The night before, soak the farro and the beans in a bowl with plenty of water.
- The next day, make the battuto: finely chop onion, carrot, and celery, and collect them in a medium thick-bottomed pot. Add the olive oil, the diced pancetta, a bay leaf, and a generous pinch of salt, and cook the aromatics on medium-low heat for 5 to 8 minutes, until softened.
- When the battuto is soft and golden, add the well-drained farro and beans, mix thoroughly to mingle the flavors, then add the tomato paste and cover them with hot water.
- Bring the soup to a boil on high heat, then reduce to the minimum and simmer, covered, for about one hour and a half, checking it from time to time to prevent it from drying up too quickly. The soup is ready when thick and creamy: farro will retain its characteristic chewy texture, but beans should be melt-in-your-mouth soft. There’s nothing worse than beans that are still al dente. Should they be still al dente, add more hot water - a ¼ cup increment per time - and cook the soup a little longer, until the beans are soft. Taste and adjust the seasoning with salt and pepper.
- Ladle the farro soup into four bowls, add the toasted bread, and drizzle each serving with some olive oil, sprinkle with freshly ground black pepper, and serve.
- Nutrition Serving Size
- per serving
- 67 grams
- 20 grams
- 17 grams
- Saturated Fat
- 3 grams
- 8 milligrams
- 1071 milligrams
- 12 grams
- 7 grams