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Zuppa di Farro e Verdure

Serves 4 to 6 Soup vegetarian, Soups

Zuppa di Farro e Verdure

Zuppa di Farro e Verdure hails from the rustic kitchens of Garfagnana in Tuscany, where the rhythm of cooking follows the seasons and its bounty. This soup, a staple when the air turns crisp, captures the essence of Italian home cooking—unfussy and abundant. It's a reflection of the land, with farro at its heart, nurtured by the region's generous olive oil and the earthy sweetness of vegetables.

Each spoonful offers a comforting embrace, with nutty farro mingling with tender kale and carrots, all enveloped in a silky broth of cannellini beans. The olive oil, rich and fruity, ties it all together, while a sprinkle of parsley adds a fresh, herbal note. It's a dish that speaks of simplicity, where flavors are vivid, and the warmth of the bowl feels like a welcome home.

Ingredients

  • 200 gfarro
  • 2carrots — diced
  • 1onion — chopped
  • 200 gkale — shredded
  • 400 gcannellini beans — cooked
  • 6 tbspextra virgin olive oil
  • 1.2 Lwater
  • 2 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Start by preparing your soffritto. Finely chop 1 onion and 2 carrots. In a large pot, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and carrots, stirring occasionally, and cook until the onion becomes translucent and the carrots are slightly softened, about 5-7 minutes. Be careful not to let them brown, as this will alter the flavor of the soup.
  2. While the soffritto is cooking, rinse 200 g of farro under cold water to remove any dust or impurities. Once the onion and carrots are ready, add the rinsed farro to the pot. Stir well to coat the farro with the olive oil and vegetables, allowing it to toast slightly for about 2 minutes. This step enhances the nutty flavor of the farro.
  3. Next, prepare the kale by removing the tough stems and chopping the leaves into bite-sized pieces. Add 1.2 L of water to the pot, followed by the chopped kale. Stir to combine, ensuring the kale is submerged in the liquid. Bring the mixture to a gentle simmer.
  4. Drain and rinse 400 g of canned cannellini beans, then add them to the pot. Stir gently to incorporate them into the soup. Continue to simmer the soup until the farro is tender but still has a slight bite, and the kale is soft, about 20-25 minutes. The soup should have a hearty, rustic texture.
  5. Finely chop 2 tablespoons of flat-leaf parsley and set aside. Once the soup has reached the desired consistency, taste and adjust the seasoning with fine sea salt as needed. Stir in the remaining 2 tablespoons of extra virgin olive oil for added richness.
  6. To finish, sprinkle the chopped parsley over the soup before serving. This adds a fresh, aromatic touch that complements the earthy flavors of the farro and vegetables. Serve the Zuppa di Farro e Verdure hot, allowing the flavors to speak for themselves in true Tuscan style.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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