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Zuppa di Farro
A hearty and nutritious soup made with farro (spelt), a ancient grain, often combined with beans and vegetables. This rustic soup is a staple in the region, reflecting its agricultural roots and the use of simple, wholesome ingredients.
🧂 Ainekset
- 200 g Farro (spelt)(soaked overnight)
- 200 g Dried cannellini beans(soaked overnight (or 1 x 400g tin, drained))
- 4 tbsp Olive oil(plus more for drizzling)
- 1 medium Onion(finely chopped)
- 1 medium Carrot(finely chopped)
- 1 medium Celery stalk(finely chopped)
- 2 cloves Garlic cloves(minced)
- 75 g Pancetta(diced (optional, for added flavor))
- 450 g Canned waxy potatoes(peeled and finely chopped)
- 1 sprig Rosemary
- 4-5 fresh Sage leaves(roughly chopped)
- 2 litres Vegetable stock(or water, more to taste)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Soak the farro and beans separately in fresh water overnight. Drain and rinse them.
💡 Ammattilaisvinkit: Soaking is crucial for both farro and beans to ensure proper cooking and digestibility. - 2
In a large soup pot, heat the olive oil over medium heat. If using pancetta, add it and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pot.
- 3
Add the chopped onion, carrot, and celery to the pot. Sauté until softened, about 8-10 minutes.
- 4
Add the minced garlic and sauté for another minute until fragrant.
- 5
Add the chopped potatoes, rosemary sprig, and chopped sage leaves. Stir well.
- 6
Add the drained farro and beans to the pot. Pour in the vegetable stock (or water).
- 7
Bring the soup to a boil, then reduce the heat, cover, and simmer for at least 1 to 1.5 hours, or until the farro and beans are tender.
💡 Ammattilaisvinkit: Stir occasionally to prevent sticking. Add more liquid if the soup becomes too thick. - 8
If you soaked dried beans, you can cook them separately until tender before adding them to the soup, or cook them directly in the soup if you have enough time.
- 9
Season the soup with salt and freshly ground black pepper to taste. If you cooked pancetta, stir it back in.
💡 Ammattilaisvinkit: Taste and adjust seasoning before serving. - 10
Let the soup rest for at least 30 minutes before serving to allow the flavors to meld.
💡 Ammattilaisvinkit: This soup is often even better the next day. - 11
Serve hot, drizzled with extra virgin olive oil. Crusty bread is an excellent accompaniment.
💡 Ammattilaisvinkit: A sprinkle of grated Parmesan cheese is also a nice addition.
💡 Ammattilaisvinkit
- ✓For a quicker version, use canned beans and pre-cooked farro if available, though the flavor will be less deep.
- ✓You can add other vegetables like leeks, parsnips, or Swiss chard for variation.
- ✓The texture of the soup can be adjusted by pureeing a portion of the beans and farro before adding them back to the pot.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a tomato paste or a small amount of tomato sauce for added color and flavor.
- A vegetarian version can be made by omitting the pancetta and using vegetable stock.