Zuppa di farro della Garfagnana
The Zuppa di Farro della Garfagnana is a traditional Tuscan dish that captures the simplicity and generosity of rural cuisine. Prepared with the prized local Farro IGP, enriched with beans and black cabbage, it represents an authentic example of peasant cooking transformed into a nourishing and flavorful meal. Extra virgin olive oil seals all the flavors in this soup that warms both body and soul.
Preparation
- 1
Soak the dried beans in cold water for at least 8 hours, then drain them.
- 2
In a pot, sauté the finely chopped onion and garlic in extra virgin olive oil, add the drained beans and cover with vegetable broth.
- 3
Bring to a boil and cook the beans for about 40 minutes until they become tender.
- 4
Meanwhile, trim the black cabbage by removing the tough stems, wash it, and cut it into regular strips.
- 5
Add the Farro IGP della Garfagnana and black cabbage to the pot, stirring well.
- 6
Continue cooking for another 20-25 minutes until the farro is tender and the soup reaches the desired consistency.
- 7
Taste and adjust the seasoning with salt and pepper to your liking.
- 8
Serve the soup hot, drizzling each portion generously with raw extra virgin olive oil.
Chef's Tips
The Farro IGP della Garfagnana is essential for achieving the authentic result: it maintains a slightly al dente texture even after cooking. If you prefer a brothier soup, add more broth; if you prefer it thicker, reduce the cooking time of the farro.