Zuppa di farro- Tuscan barley soup

  

I can't even remember the last time I opened a cook book, let alone actually followed a recipe! Don't get me wrong, I love losing hours flicking through random cooking magazines or losing time looking for inspiring food pic`s! But, following a recipe is really not my thing, unless of course it comes to precision baking!

However, the other day I was asked specifically to cook this tuscan bean soup for the Signora of the house. She had recently been gifted with The Silver Spoon cook book, and was excited to try out some new recipes.

Although we are experiencing blue skies in Rome, it is deceivingly cold outside. This soup is guaranteed to fill the belly and embrace you with a nice big hug.

It is quite time consuming compared to other conventional vegetable soups, but then all good things come to those who wait!

This is classic Tuscan peasant food at it`s best, using simple good quality ingredients that pack a flavour punch. To me, it reminds me of sitting in a dimly lit trattoria with the cliche red and white table clothes, terracotta tiled floors and dark beamed ceilings, where you hear the buzzing of lunch conversation. Naturally to be enjoyed on a cold day with a glass of vino.

What you need:

Tuscan olive oil

two small onions

two small carrots 

two celery sticks

two cloves of organic garlic

150ml white wine

two tomatoes chopped and peeled

sage leaves

sprig of rosemary

100g dried cannellini beans (soaked in cold water overnight and drained)

750ml of homemade bone broth, click here for recipe:  https://karasitaliankitchen.blogspot.it/2011/12/brodo-di-pollo-chicken-broth.html 

300g pearl farro/barley (soaked in cold water overnight and drained)

salt and pepper

How to make:

1: Chop onion and gently simmer in a saucepan with olive oil and salt, until translucent. Add chopped carrots and celery and simmer for a further five minutes. Add and stir through diced garlic.

2: Add the wine and allow to simmer until evaporated.

3: Add chopped tomatoes, sage and rosemary and simmer for fifteen minutes occasionally stirring.

4: Add the cannellini beans and bone broth and bring to the boil. Reduce heat and simmer for a further one hour. Once done, use a stick blender to puree (or transfer to a blender). Add salt and pepper to taste.

5: Now add the barley to the puree mix and simmer on a low heat for a further one and a half hours.

6: Serve with a drizzling of olive oil and cracked black pepper!

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