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.
Why This Page Matters
This recipe keeps the soul of the original soup while fitting into your updated Tuscany Cuisine soup page system, with structured metadata, serving controls, and future menu builder integration.
Connected Experience
The soup is presented with recipe scaling, inventory preview, station mapping, and wine pairing so it can live as both a reader-friendly recipe page and an operations-ready page.
Ingredients
- 320 g Italian farro (spelt wheat)
- 400 g dried borlotti beans, soaked overnight
- 120 g red onion, diced
- 160 g celery (about 3 stalks), diced
- 160 g carrots (about 2 medium), diced
- 70 g tomato paste
- 60 g extra-virgin olive oil
- 10 g garlic cloves (about 3 cloves)
- 3 g fresh rosemary, chopped
- 4 g fresh sage, chopped
- 10 g sea salt (or to taste)
- 2 g black pepper (or to taste)
- 2500 g water or vegetable stock
Preparation
- Cook the soaked borlotti beans until tender and reserve them.
- Cook the farro separately until al dente, then cool lightly so it holds its texture.
- Sauté onion, celery, carrots, and garlic in olive oil until aromatic.
- Add part of the cooked beans and the tomato paste, then stir well to develop flavor.
- Add water or vegetable stock and simmer gently.
- Blend and strain part of the soup to create a smooth, full-bodied base.
- Return the base to the pot, then add the remaining beans and the cooked farro.
- Finish with herb-infused olive oil just before serving.
Traditional Technique, Modern Integration
Blending only part of the soup creates a natural creamy body while preserving the integrity of the farro and borlotti beans. This is exactly the kind of rustic balance that defines Tuscan soup making.
Soup Technique
Blending part of the soup creates body while keeping the grains and beans intact, giving the finished dish the classic rustic elegance of a traditional Tuscan bowl.
Service + Chef Notes
- Serve warm with grilled bread.
- The flavor improves beautifully the next day.
- Farro soups define Tuscan cucina povera — nourishment through patience.
| Calories | 320 kcal |
| Protein | 13 g |
| Carbohydrates | 48 g |
| Fat | 9 g |
| Fiber | 11 g |
| Cholesterol | 0 mg |
| Sodium | 520 mg |