Ingredients
– 200 g Tuscan Farro (pearled or semi-pearled)
– 400 g canned cannellini beans
– 1 onion, 1 carrot, and stalk of celery, finely diced
– 400 g crushed tomatoes or fresh chopped plum tomatoes
– Vegetable broth or water
– A generous, premium raw drizzle of DOP Lucca Extra virgin olive oil
– Salt, freshly cracked black pepper, and a spring of fresh rosemary
Preparation:
In a heavy-bottomed pot, gently sauté the diced onion, carrot, and celery in a generous swirl of DOP Lucca Extra Virgin Olive Oil over medium-low heat until soft and fragrant.
Rinse the farro under cold water and add it to the pot, stirring for a minute to let it toast lightly in the aromatic base.
Pour in the crushed tomatoes and enough vegetable broth to cover the ingredients by a few inches. Add the rosemary sprig, cover, and let simmer gently for about 35–40 minutes until the farro is tender and creamy.
Add the cannellini beans during the last 10 minutes of cooking so they absorb the rich flavors without breaking down completely. Season with salt and pepper to taste.
Ladle the warm, earthy soup into rustic bowls.
Generously drizzle DOP Lucca Extra Virgin Olive Oil raw over the top right before serving. Its delicate, fruity notes will instantly lift the hearty grain and bean base, bringing the mild breezes of northern Tuscany straight to your table.
– 200 g Tuscan Farro (pearled or semi-pearled)
– 400 g canned cannellini beans
– 1 onion, 1 carrot, and stalk of celery, finely diced
– 400 g crushed tomatoes or fresh chopped plum tomatoes
– Vegetable broth or water
– A generous, premium raw drizzle of DOP Lucca Extra virgin olive oil
– Salt, freshly cracked black pepper, and a spring of fresh rosemary
Preparation:
In a heavy-bottomed pot, gently sauté the diced onion, carrot, and celery in a generous swirl of DOP Lucca Extra Virgin Olive Oil over medium-low heat until soft and fragrant.
Rinse the farro under cold water and add it to the pot, stirring for a minute to let it toast lightly in the aromatic base.
Pour in the crushed tomatoes and enough vegetable broth to cover the ingredients by a few inches. Add the rosemary sprig, cover, and let simmer gently for about 35–40 minutes until the farro is tender and creamy.
Add the cannellini beans during the last 10 minutes of cooking so they absorb the rich flavors without breaking down completely. Season with salt and pepper to taste.
Ladle the warm, earthy soup into rustic bowls.
Generously drizzle DOP Lucca Extra Virgin Olive Oil raw over the top right before serving. Its delicate, fruity notes will instantly lift the hearty grain and bean base, bringing the mild breezes of northern Tuscany straight to your table.
