Go Back

The mediterranean ecookbook

Tuscan soup

The semipearled farro variety — or semiperlato in Italy, where farro has been cultivated for centuries — in which some of the bran has been removed, and takes the least time to cook but has no bran at all. whole farro requires overnight soaking.
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Servings 6 minutes

Ingredients

  • For the Tuscan soup:

  • 3/4 cup spelt or semipearled farro *
    2 tablespoons olive oil, plus more for drizzling, if desired
    1 small yellow onion, chopped
    1 medium-size carrot, chopped
    1 celery rib, chopped
    2 garlic cloves, minced
    1/2 teaspoon salt
    Freshly ground pepper
    1 bay leaf
    1/4 teaspoon dried oregano
    5 cups vegetable stock
    1 1/2 cups or one 15-ounce can cannellini or other white beans, drained and rinsed

    • Directions

    • Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, salt and pepper. Sautee over medium heat until the vegetables soften, about 5 minutes. Add the bay leaf and oregano. Add the stock and bring to a boil.
      Add the spelt or farro and bring back to a boil, then reduce the heat to low. Cover and simmer the soup for 20 to 30 minutes or until the farro is almost tender (you don't want the grains completely cooked since the soup will cook for additional time and the vegetables are cooked). Add more water if the soup becomes too thick.
      Add the beans and season with additional salt and pepper to taste. Simmer for 10 to 15 minutes to allow the flavors to blend.
      Serve hot, drizzled with a little olive oil, if desired.

    Find it online:

    https://pageturnercookbooks.com/mediterranean