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A rustic, inviting bowl filled with a hearty and wholesome soup. The base is a rich, slightly creamy broth, speckled with bits of tomato, carrot, and celery, giving it a warm, earthy hue. Scattered throughout are tender, nutty grains of farro that float alongside plump, creamy borlotti beans, offering a delightful contrast in textures. Small bits of lard melt into the soup, adding depth and a hint of smokiness. The soup is garnished with a drizzle of golden olive oil on the surface, creating a glossy sheen that catches the light. Freshly cracked black pepper sprinkled on top adds a final touch of spice. Each spoonful is a comforting embrace, combining the chewiness of the farro with the softness of the beans and vegetables.
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Lucca-Style Farro Soup

Lucca-Style Farro Soup (or Garfagnana Soup), is a rustic and satisfying blending of farro, beans and vegetables in a savory broth.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Italian
Keyword: Farro Soup, Garfagnana Soup
Servings: 4
Author: Guido Pasquariello

Equipment

  • Knife
  • Skillet
  • Large pot
  • Blender

Ingredients

  • 1 cup dried borlotti beans or 2 cups fresh
  • 1 cup farro
  • 2/3 cup olive oil
  • 1.75 oz lard
  • 2 ripe tomatoes
  • 1 stalk of celery
  • 1 small onion
  • 1 carrot
  • 1 clove of garlic
  • 1 sprig of sage
  • 1 sprig of rosemary
  • Salt to taste
  • Pepper to taste

Instructions

  • Prep Beans: If using fresh beans, boil in hot water for about an hour. For dried beans, soak for 12 hours, then boil for about three hours. Drain and reserve the cooking broth.
    1 cup dried borlotti beans
  • Sauté Flavor Base: In a skillet, heat the olive oil and cook the lard, peeled and seeded tomatoes, chopped celery, onion, carrot, garlic, sage, and rosemary together for 30 minutes. Season with salt and pepper.
    2/3 cup olive oil, 1.75 oz lard, 2 ripe tomatoes, 1 stalk of celery, 1 small onion, 1 carrot, 1 clove of garlic, 1 sprig of sage, 1 sprig of rosemary, Salt, Pepper
  • Blend Beans: Add the boiled beans to the skillet, mix, and then blend to a creamy consistency.
  • Cook Farro: Rinse the farro under cold water thoroughly. In a large pot, cook the farro in the bean cooking broth over moderate heat for at least an hour.
    1 cup farro
  • Combine and Serve: Mix the farro with the bean cream in the pot. Serve the soup in bowls, topped with freshly ground pepper and a drizzle of olive oil.

Notes

  • Borlotti Beans: Fresh borlotti beans will cook faster than dried ones but remember to soak dried beans ahead of time. Cannellini beans or Great Northern beans are excellent alternatives, offering similar textures and flavors.
  • Farro should be rinsed well to remove any impurities.
  • Farro Alternative: Pearled barley is a suitable substitute, providing a similar texture and taste. Adjust cooking times as necessary.
  • Lard Substitute: Use olive oil as a healthier option to achieve a comparable richness. Begin with a smaller quantity and adjust to taste.
  • Quick Farro Cooking: Opt for pre-cooked or quick-cooking farro to reduce preparation time. Add it towards the end of cooking to prevent it from becoming overly soft.
  • Herb Replacement: If fresh herbs aren't available, dried herbs can be used instead. Use one-third the amount of dried herbs compared to fresh, adjusting for potency.