Minestra di farro (Tuscan Farro Soup with White Beans and Vegetables)
Minestra di farro (Tuscan Farro Soup with White Beans and Vegetables) is a traditional Italian recipe (from Tuscany) for a classic soup of beans, farro grains and vegetables in a tomato and chicken stock base flavoured with Parmesan rind that's finished with parsley and baby spinach. The full recipe is presented here and I hope you enjoy this classic Italian version of: Tuscan Farro Soup with White Beans and Vegetables (Minestra di farro).
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Farro is an Italian word, referring to a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt. However, emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called 'true' farro.
Ingredients
Extra-virgin olive oil
1 medium red onion, halved and thinly sliced
2 carrots, peeled and sliced into 5mm thick rounds
2 celery sticks, chopped
sea salt, to taste
2 large garlic cloves, minced
1.5l vegetable or chicken stock
2 x 400g tins whole Italian tomatoes
425g tin white beans, drained and rinsed
200g farro, rinsed
3cm piece of Parmesan rind
60g fresh baby spinach
25g chopped parsley
2 tbsp red wine vinegar
Grated Parmesan cheese, for serving
Method:
Set a large cast iron casserole (Dutch oven) over medium heat. Once hot add 2 tbsp of the olive oil. when shimmering add the onions, carrots and celery. Season with a little salt and cook, stirring occasionally, until the vegetables have softened (about 6 minutes).
Add the garlic and stir-fry for 30 seconds then add the tomatoes, stock, white beans, farro and the parmesan rind.
Bring the mixture to a boil then reduce the heat to a gentle, steady, simmer.
Continue simmering the soup until the farro is fully tender (about 30 minutes).
Turn off the heat and remove the Parmesan rind (unless it's fully dissolved into the soup).
Stir in the spinach, parsley and red wine vinegar then serve ladled into warmed soup bowls.
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