Luccan Farro Soup (Mark Bittman)
A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy!
3
People talking
INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 1
- 2
- 2
- salt and pepper
- 1tablespoon minced garlic
- 11 cup spelt or 1 cup barley
- 1
- 2
- 6
- 1⁄4cup chopped fresh parsley
- 1⁄4
- freshly grated parmesan cheese
Advertisement
DIRECTIONS
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Advertisement