Zuppa di Farro
Farro and bean soup – a very rich and hearty first course from Tuscany. Simple yet nourishing, the soup is enjoyed throughout the winter. Excellent drizzled with Extra Virgin Olive Oil which enhances the flavour of the white beans.
Preparation time: 15 minutes
Cooking time: 15 minutes plus cooling
- 200g farro, soaked overnight
- 200g dried cannellini beans, soaked overnight (or a 400g tin of cannellini beans, drained)
- 4 tbsp Filippo Berio Classico Olive Oil
- 75g pancetta, chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 450g waxy potatoes, peeled and finely chopped
- 1 sprig rosemary
- 4 to 5 fresh sage leaves, roughly chopped
- 2 litres vegetable stock, more to taste Salt and freshly ground black pepper
- Filippo Berio Extra Virgin Olive Oil, for drizzling
- Drain the soaked farro and beans. Heat the Filippo Berio Classico Olive Oil in a large saucepan and cook the pancetta for 3-4 minutes, until crisp. Add the onion, carrot and celery and cook over a gentle heat for about 10 minutes, until softened.
- Stir in the potatoes, farro, beans and herbs. Pour over the stock, then reduce the heat and cover and simmer for about 1 hour, stirring occasionally, or until the beans and farro are very tender and the soup is thick and creamy.
- Taste and season, then remove from the heat and allow to rest for 10 minutes. Serve with a good drizzle of Filippo Berio Extra Virgin Olive Oil and some crusty bread.