Photograph of the finished Zuppa di farro

Italy · Súp lúa mì farro đậu trắng

Zuppa di farro

1 hr Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole wheat Whole wheat 8.5 oz
  • Photograph of White beans White beans 5.6 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Carrot Carrot 2
  • Photograph of Celery Celery 3.5 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Rosemary leaves Rosemary leaves 0.3 oz

Method

  1. 1 Soak the white beans and wheat grains together for 8 hours, then boil the beans separately for 40 minutes until they are soft, and reserve the boiling water.
  2. 2 Blend half of the beans with the cooking water; this will thicken the soup without any flour.
  3. 3 Sauté chopped onions, carrots, celery, and garlic in olive oil for 8 minutes, then add tomatoes and cook for another 5 minutes.
  4. 4 Cook the soaked wheat for 35 minutes over low heat, until the grains are puffed up but still slightly firm in the center.
  5. 5 Mix whole beans with ground beans and a sprig of rosemary, cook for another 5 minutes, then drizzle with fresh olive oil.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: boil the soaked white beans under high pressure for 12 minutes, then release the pressure naturally for 10 minutes, reserving the boiling water; in step 4, cook the wheat separately under high pressure for 12 minutes, then release the pressure naturally before mixing with the beans.

Start cooking