Italian cuisine · Soups & Stews

Zuppa di Farro e Fagioli Garfagnina

Farro soup from the Garfagnana with borlotti beans and sage, half puréed and very creamy.

Ingredients · for 4 servings

• 250 g farro
• 250 g borlotti beans (canned, drained)
• 1 onion
• 1 carrot
• 1 stalk celery
• 3 garlic cloves
• 6 sage leaves
• 200 g passata
• 1.5 l vegetable broth
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the farro in cold water and soak in water for 2 hours, then drain; pearled farro can be used directly.
2. Finely dice the onion, carrot and celery, chop the garlic and cut the sage leaves into narrow strips.
3. Warm 4 tbsp olive oil in a heavy pot and sauté the diced vegetables, garlic and sage over low heat for 10 min. until everything is soft and fragrant.
4. Add the passata and reduce for 5 min., then finely purée half of the beans with a ladle of broth and stir into the pot.
5. Stir in the farro and the remaining beans, pour in the rest of the hot broth and simmer covered for 45–50 min. until the grains are tender and the soup thickens; season with salt and pepper.
6. Let it rest for 10 min. before serving so it becomes even creamier, and drizzle each portion with the remaining olive oil.