Tuscans love their farro. Every district has its own farro soup, but few are as famous or delicious as this one from the area of Garfagnana. Made with whole grain farro, barlotti beans and potatoes, this thick, hearty soup makes a great appetizer or even piatto unico (single-plate meal), accompanied by a nice piece of rustic bread or focaccia. And don't forget to drizzle the hot soup with good quality extra virgin olive oil before enjoying!
Approximately 3-4 portions (32 oz) - depending how hungry you are!
INSTRUCTIONS - Reheat on stove, medium heat, just till hot. Stir in the farro for a minute longer, then remove from heat. Serve immediately with a drizzle of nice olive oil to taste.
STORAGE - Keeps up to 5 days in fridge. Freezes well.
INGREDIENTS - Farro, barlotti beans, vegetable broth, olive oil, herbs, butter, parsley, salt.