Zuppa di Farro e Fagioli (Tuscan Bean Soup with Farro)

Name: Zuppa di Farro e Fagioli (Tuscan Bean Soup with Farro)
Ingredients: 1 1/2 cups dried white beans such as Cassoulet or Royal Corona (Pinto or Cranberry beans would work, too), picked over and rinsed; 3 tablespoons olive oil; 2 garlic cloves; 1 fresh sage sprig; 8 cups water; 1 tablespoon salt; 1/2 cup semi-pearled farro; 2 tablespoons tomato paste (optional); 4 tablespoons olive oil; 4 tablespoons dried Tuscan herbs such as rosemary and sage

www.ranchogordo.com

During the 1980s, a lot of my friends would spend their vacations in New York. They loved the big city life, especially after San Francisco, which although romantic and sophisticated is also pretty...

View full recipe on www.ranchogordo.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.ranchogordo.com.

Share this recipe:

Cooking tools:

Blender
Pot
Saucepan
Skillet
Colander
Ladle
Stove
Measuring cup
Measuring spoon
Mixing bowl

Ingredients

1 1/2 cups dried white beans such as Cassoulet or Royal Corona (Pinto or Cranberry beans would work, too), picked over and rinsed
3 tablespoons olive oil
2 garlic cloves
1 fresh sage sprig
8 cups water
1 tablespoon salt
1/2 cup semi-pearled farro
2 tablespoons tomato paste (optional)
4 tablespoons olive oil
4 tablespoons dried Tuscan herbs such as rosemary and sage