Farro Soup in the Style of Lucca: Minestra di Faro Lucchese Recipe

Name: Farro Soup in the Style of Lucca: Minestra di Faro Lucchese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 Spanish onion, thinly sliced; 2 celery stalks, thinly sliced; 1 leek, white and light green part only, thinly sliced; 1 cup faro (may substitute wheat berries); 1 (12-ounce) can borlotti beans, rinsed and drained; 1 tablespoons tomato paste; Salt and freshly ground black pepper; Water; 1 1/2 cups fresh green peas; 2 large carrots, cut into 1/4-inch half moons; 2 tablespoons fresh basil leaves, cut into chiffonade; Freshly grated Parmigiano-Reggiano

Servings: persons

3 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 celery stalks, thinly sliced
1 leek, white and light green part only, thinly sliced
1 cup faro (may substitute wheat berries)
1 (12-ounce) can borlotti beans, rinsed and drained
1 tablespoons tomato paste
Salt and freshly ground black pepper
Water
1 1/2 cups fresh green peas
2 large carrots, cut into 1/4-inch half moons
2 tablespoons fresh basil leaves, cut into chiffonade
Freshly grated Parmigiano-Reggiano

1
In a 10-inch Dutch oven or stockpan, heat the olive oil over a medium-high flame until hot but not smoking.
2
Add the onion, celery, and leek and cook, stirring occasionally, until soft and light golden brown, about 5 minutes.
3
Add the faro, beans, and tomato paste, stirring so that the tomato paste is spread throughout the pan.
4
Add salt and pepper, to taste.
5
Add water until the mixture is completely covered.
6
Let the liquid come to a boil then lower the heat and let the soup simmer gently for 30 minutes.
7
Add the peas and the carrots, stirring to combine, and continue to cook for another 30 minutes, adding more water when necessary to keep the soup from getting to dry.
8
To serve: Divide evenly between 4 warmed soup bowls and garnish, to taste, with basil and Parmigiano-Reggiano.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 Spanish onion, thinly sliced, 2 celery stalks, thinly sliced, 1 leek, white and light green part only, thinly sliced, and more.

Yes, Farro Soup in the Style of Lucca: Minestra di Faro Lucchese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro Soup in the Style of Lucca: Minestra di Faro Lucchese

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