Ingredients

How to make it

  • Pick over and rinse beans.
  • Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours.
  • Alternatively, quick-soak beans. Drain well.
  • Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking,
  • then cook onion, carrots, celery, and garlic,
  • stirring occasionally, until onion is softened, about 10 minutes.
  • Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil,
  • then reduce heat and cook at a bare simmer,
  • partially covered, stirring occasionally and adding more water if necessary to keep beans covered,
  • until beans are tender, 2 to 3 hours.
  • Discard thyme sprigs,
  • then blend mixture in batches in a blender until smooth or immersion blender
  • transferring to a large bowl. Return soup to pot and bring to a boil.
  • Add farro and salt, then reduce heat and simmer,
  • stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes.
  • Stir in pepper and serve drizzled with additional oil.

Reviews & Comments 3

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  • eboyer 4 years ago
    Ah ha! I had this soup in Lucca too! I have been wanting to recreate it ever since (Ok.. I really want to go back to Lucca to eat it, but making it will have to suffice!) Thank you for posting this!
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    " It was excellent "
    cuzpat ate it and said...
    High 5!
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  • albys1 5 years ago
    Yum, Yum and more YUM! This sounds sooooooo good!!!
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