Zuppa di Farro della Garfagnana
A hearty Tuscan spelt and borlotti bean soup from the valleys of Lucca, simmered with fragrant rosemary and finished with raw extra virgin olive oil.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Heavy-bottomed saucepan or terracotta pot
- •Immersion blender
- •Chopping board
- •Chef's knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 15 g
- carbs
- 68 g
- fibre
- 11 g
- protein
- 17 g
- calories
- 480 kcal
Instructions
- 1
Heat the extra virgin olive oil in a heavy pot over medium heat.
- 2
Add the diced pancetta and cook until the fat renders and turns translucent.
- 3
Stir in the chopped onion, carrot, celery, and garlic to make the soffritto (aromatic base).
- 4
Cook gently for eight minutes until the vegetables soften without colouring heavily.
- 5
Add the minced rosemary and sage, stirring for one minute until fragrant.
- 6
Blend half of the borlotti beans with a ladle of broth until silky smooth.
- 7
Pour the bean purée and remaining broth into the pot.
- 8
Add the rinsed farro and whole borlotti beans to the simmering liquid.
- 9
Simmer gently on low heat for thirty-five minutes until the farro is tender and chewy.
- 10
Season the soup with sea salt and cracked black pepper.
- 11
Rest the soup off the heat for five minutes to thicken naturally.
- 12
Ladle into warm bowls and finish with a generous drizzle of raw olive oil.
Chef's tips
Farro della Garfagnana retains a pleasant chew even when thoroughly cooked, so do not expect it to break down completely. If the soup becomes too thick while simmering, loosen it with a splash of warm broth. Always use a pungent, peppery Tuscan olive oil at the table for the most authentic flavour.
Ingredient substitutions
- pancetta → lardo, or omit entirely for a vegan preparation
- farro della Garfagnana → semi-pearled spelt or emmer wheat
- borlotti beans → cannellini beans, though colour and flavour will be lighter
Storage
Store cooled soup in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a small splash of hot water to loosen the thickened grains.
Common mistakes to avoid
- •Puréeing all the beans, which ruins the contrasting texture of whole grains and pulses.
- •Boiling the soup vigorously, which can cause the farro to shed starch too quickly and scorch the base.
- •Skipping the resting period before serving, which prevents the broth from properly settling into its velvety consistency.
Serving suggestions
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