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Hot Tuscan Soup, Cold Blustery Day

Posted in Caro Diario.(dear diary..), Chianti, Country House Living, cucina, cucina povere, Culinary Art, La Dolce Vita, recipes, slow food, the Mediterranean diet, Travel & customs, Tuscan, and Uncategorized

copyright 2014 Maria Liberati/Art of Living, PrimaMedia,Inc

 

Today was the first blustery windy day of the season, a day that made me long for some Tuscan bean soup ..and I know just the one..it is an authentic Tuscan style bean soup with Farro from Montepulciano..’

 

 

 

Zuppa Toscana con Farro

1 lb of dry mixed beans ( cannelini, kidney, lenitils)

finely chopped onions, carrots, celery

salt pepper, peppeoncini

extra virgin olive oil

16 ounces of crushed tomatoes

1 cup farro

Soak beans for 12 hours or overnight. Then boil in salted water till tender. Saute in a large soup pot- the carrots, onion, celery and a pepperoncino in olive oil,add I crushed tomatoes and salt and pepper to taste. Add in the drained beans. Place on heat and let boil for 15 minutes. Cook farro as directed on package (usually about 30 mnutes)> For last 15 minutes add in to soup to cook. Serve with a drizzle of olive oil..

 

For more great recipes get your copy of The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition

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