Traditional Tuscan Farro Soup
With Borlotti Beans, Vegetables, and Herb-Infused Olive Oil
Ingredients
- 2 lbs Italian farro (red wheat spelt)
- 1 lb dried borlotti beans (soaked overnight)
- 1 red onion, diced
- 3 stalks celery, diced
- 2 jumbo carrots, diced
- 1 tbsp tomato paste
- 3 oz (about 1 ladle) extra virgin olive oil
- 2 garlic cloves
- Fresh rosemary & sage (for oil infusion)
- Sea salt and black pepper
- 1 gallon water or vegetable stock
Preparation
Soak borlotti beans overnight, then simmer in water with aromatics until tender. Chill and store until ready.
Soak farro in water for 2 hours, rinse, and cook until tender. Cool on parchment-covered sheet pan.
Make a mirepoix with onion, celery, and carrots. Sauté in olive oil with smashed garlic (remove garlic after golden). Add some of the beans and braise with the mirepoix. Stir in tomato paste.
Add 1½ inches of water above the vegetables, simmer, then blend and strain for a smooth base.
Return soup to pot, add farro and remaining beans. Optionally sauté a second mirepoix for garnish and color.
In a saucepan, warm olive oil with garlic, rosemary, and sage to infuse. Strain the oil and stir into the soup before serving.
Wine Pairing
Castello di Bossi Chianti Classico Riserva Berardo 2018
A bold Tuscan red with earthy, herbal notes that match the richness of farro and beans.
Estimated Nutrition Facts (per serving)
- Calories: ~320
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
- Sodium: 200mg