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Farro Soup In The Style Of Lucca

Courses: Soup
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlExtra-virgin olive oil
1   Spanish onion - thinly sliced
2   Celery stalks - thinly sliced
1   Leek, white and light green part only - thinly sliced
1 cup 237mlFaro
  = (may substitute wheat berries)
1   Borlotti beans - (12 oz) - rinsed, drained
1 tablespoon 15mlTomato paste
  Salt - to taste
  Freshly-ground black pepper - to taste
  Water - as needed
1 1/2 cups 355mlFresh green peas
2 cups 220g / 7.8ozCarrots - cut 1/4" half-moons (large)
2 tablespoons 30mlFresh basil leaves - cut chiffonade
  Freshly-grated Parmigiano-Reggiano

Recipe Instructions

In a 10-inch Dutch oven or stockpan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion, celery, and leek and cook, stirring occasionally, until soft and light golden brown, about 5 minutes.

Add the faro, beans, and tomato paste, stirring so that the tomato paste is spread throughout the pan. Add salt and pepper, to taste. Add water until the mixture is completely covered. Let the liquid come to a boil then lower the heat and let the soup simmer gently for 30 minutes.

Add the peas and the carrots, stirring to combine, and continue to cook for another 30 minutes, adding more water when necessary to keep the soup from getting too dry.

To serve: Divide evenly between 4 warmed soup bowls and garnish, to taste, with basil and Parmigiano-Reggiano.

This recipe yields 4 servings.


"{Minestra Di Faro Lucchese}"

MOLTO MARIO with Mario Batali - (Show # MB-2G05) - from the TV FOOD NETWORK


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