Minestra di Farro e Borlotti alla Garfagnana (Tuscan Farro and Borlotti Bean Soup)
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Ingredients
- 200 g farro
- 400 g borlotti beans
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 200 g chopped tomatoes
- 2 fresh rosemary
- 900 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 408 kcal
- Protein
- 17.3 g
- Carbohydrate
- 57.7 g
- of which sugars
- 8.3 g
- Fat
- 9.2 g
- of which saturates
- 1.3 g
- Fibre
- 13.2 g
- Salt
- 2.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the farro under cold water. Heat the olive oil in a large pot and soften the onion, carrots and celery for 8 minutes.
- 2
Add the garlic and rosemary and cook for 1 minute, then stir in the chopped tomatoes and farro.
- 3
Pour over the vegetable stock, bring to a simmer and cook for 25 minutes, stirring occasionally, until the farro is tender.
- 4
Tip in the borlotti beans and simmer for a further 5 minutes until heated through and the soup has thickened.
- 5
Remove the rosemary stalks, season with black pepper and ladle into bowls with a drizzle of olive oil.
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