Traditional Tuscan Farro Soup with Borlotti Beans

Recipe Overview

This traditional Tuscan farro soup is built on simple ingredients and careful technique. Part of the beans are blended into the broth to create body, while the remaining borlotti beans and the farro stay whole for texture and rustic character.

Ingredients

• Italian Farro (emmer wheat) — 320 g, ancient emmer wheatTC-GRAIN-FARRO-001 · Inventory: farro_italian
• Dried Borlotti Beans — 400 g, soaked overnightTC-LEGUME-BORLOTTI-001 · Inventory: borlotti
• Red Onion — 120 g, dicedTC-VEG-ONION-RED · Inventory: red_onion
• Celery — 160 g, about 3 stalks, dicedVEG-CEL-001 · Inventory: celery
• Carrots — 160 g, about 2 medium, dicedTC-VEG-CARROT-001 · Inventory: carrot
• Tomato Paste — 70 gtomato_paste · Inventory: tomato_paste
• Extra-Virgin Olive Oil — 60 gOIL-0001 · Inventory: extra_virgin_olive_oil
• Garlic Cloves — 10 g, about 3 clovesTC-VEG-GARLIC-001 · Inventory: garlic
• Fresh Rosemary — 3 g, choppedTC-HERB-ROSEMARY-001 · Inventory: rosemary
• Fresh Sage — 4 g, choppedfresh_sage · Inventory: fresh_sage
• Sea Salt — 10 g, or to tasteSPICE-SALT-0001 · Inventory: culinary_salt
• Black Pepper — 2 g, or to tasteSPICE-PEPPERCORN-BLACK · Inventory: black_peppercorns
• Water or Vegetable Stock — 2500 g, use water or prepared vegetable stock WATER / STOCK CHOICEwater_vegetable_stock · Inventory: water_vegetable_stock

Preparation

1. Cook the soaked borlotti beans until tender and reserve them.
2. Cook the farro separately until al dente, then cool lightly so it holds its texture.
3. Sauté onion, celery, carrots, and garlic in olive oil until aromatic.
4. Add part of the cooked beans and the tomato paste, then stir well to develop flavor.
5. Add water or vegetable stock and simmer gently.
6. Blend and strain part of the soup to create a smooth, full-bodied base.
7. Return the base to the pot, then add the remaining beans and the cooked farro.
8. Finish with herb-infused olive oil just before serving.