Zuppa di Farro: Tuscan Farro Soup
The first chilly fall evenings call for a satisfyingly hearty grain and legume soup.
Keywords
- Food & Drink
- Primo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.italymagazine.com.
Cooking tools:
- Food mill
- Pot
- Skillet
- Stove
- Pepper mill
- Serving bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 14 ounces dried borlotti or other beans
- 4 to 6 sage leaves
- 6 cloves garlic
- Salt To taste
- Extra virgin olive oil
- 3 tablespoons
- plus more to finish
- 1 small onion
- finely minced
- 1 medium carrot
- 1 celery stalk
- Fresh rosemary
- 2 long stems
- Marjoram
- 2 to 3 stems
- 2 tablespoons tomato concentrate
- 7 ounces farro or other whole grain
- rinsed
- Black pepper
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