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GRAN FARRO OR SPELT SOUP

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Serves: 6

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  • Vegetarian
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This is adapted from Ursula Ferrigno's Italy Sea to Sky. I've adapted it, as she specifies fresh beans, which you can't often get here. NB If you want to use the entire contents of the cans, if you've bought canned beans, I'd throw in a couple of cans of tinned chopped tomatoes, in addition to the one listed in the ingredients. Stick to the same amount of farro. I freeze it without the extra cans, so there's less to freeze, then throw in the extra tinned toms when it's thawed and I'm reheating it.

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Ingredients

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  • 250 grams borlotti beans
  • 250 grams cannellini beans
  • 250 grams farro
  • 6 tablespoons olive oil
  • 1 small onion (peeled and chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 stick celery (chopped)
  • 6 sage leaves (chopped)
  • 10 marjoram leaves (chopped)
  • 1 can chopped tomatoes (or 3 fresh plum tomatoes)
  • 1 pinch of ground nutmeg
  • 1 pinch of sea salt
  • 1 pinch of freshly ground pepper
  • extra virgin olive oil (to drizzle)

Method

  1. If using canned beans, drain them, puree them in the blender. OR if using dried soaked and cooked beans, follow the instructions on the packet! Then puree them.
  2. Make up about 500ml veg stock using veg bouillon or a veg stock cube.
  3. Wash the faro in cold water, drain in a sieve over the sink, and pat dry.
  4. In a casserole, heat the olive oil, then add the onion, garlic, celery, sage and marjoram, and saute until lightly golden.
  5. Add the tomatoes and nutmeg and cook for about 10 minutes. Add the pureed beans, the farro and the veg stock to the vegetable mixture in the casserole. Simmer for 30 minutes, season well with salt and pepper, then simmer for an additional 10 minutes.
  6. Ladle the soup into individual dishes and serve with a good dash of extra virgin olive oil.

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