Mesciua alla Spezzina (Ligurian Bean, Chickpea and Farro Soup)
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Ingredients
- 150 g farro
- 400 g cannellini beans
- 400 g chickpeas
- 2 garlic cloves
- 700 ml vegetable stock
- 3 tbsp olive oil
- 1 tsp black pepper, coarsely ground
Nutrition (per serving)
- Calories
- 462 kcal
- Protein
- 20.3 g
- Carbohydrate
- 55.6 g
- of which sugars
- 2.3 g
- Fat
- 14.3 g
- of which saturates
- 2 g
- Fibre
- 15.6 g
- Salt
- 2.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the farro in a pan of the vegetable stock with the whole garlic cloves for 25 minutes, or until tender.
- 2
Add the cannellini beans and chickpeas and simmer for a further 10 minutes until everything is hot through and the soup has thickened slightly.
- 3
Lightly mash a few of the beans against the side of the pan to thicken the broth a little more.
- 4
Season generously with the coarsely ground black pepper.
- 5
Ladle into bowls and finish each with a generous drizzle of olive oil.
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