📝 About This Recipe
Inspired by the sun-drenched hills of Tuscany, this 'Zuppa di Farro' is a hearty, soul-warming embrace in a bowl. It features nutty pearled spelt and creamy borlotti beans simmered in a rich, herb-infused tomato broth that thickens naturally as the grain releases its starch. This dish is a celebration of 'cucina povera,' proving that simple, wholesome pantry staples can be transformed into a sophisticated and deeply satisfying meal.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality for best flavor)
- 1 medium Yellow onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery stalks (finely diced)
- 3 large Garlic cloves (minced)
Grains and Legumes
- 1 cup Pearled spelt (rinsed thoroughly)
- 2 cans (15 oz) Borlotti beans (drained and rinsed, or 3 cups cooked)
Liquid and Flavor Base
- 6 cups Vegetable or chicken stock (low sodium preferred)
- 2 tablespoons Tomato paste
- 1 sprig Fresh rosemary (kept whole for easy removal)
- 2 sprigs Fresh thyme
- 1 piece Bay leaf (dried)
- 1 piece Parmesan rind (optional, for deep umami flavor)
- 1/4 teaspoon Red pepper flakes (adjust to taste)
- to taste Kosher salt and black pepper
Finishing Touches
- 2 cups Lacinato kale (stems removed, leaves chopped into ribbons)
- 1/4 cup Fresh parsley (chopped)
- 1/2 tablespoon Lemon juice (to brighten the flavors)
- 1/4 cup Parmigiano-Reggiano (freshly grated for serving)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery (the soffritto). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste to the center of the pot. Stir it into the vegetables for 2 minutes, allowing it to darken slightly to develop a rich, caramelized flavor.
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5
Add the rinsed spelt to the pot. Toast the grain with the vegetable mixture for 2 minutes, stirring constantly, to enhance its nutty profile.
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6
Pour in the stock, scraping the bottom of the pot to release any flavorful browned bits (fond).
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7
Add the rosemary sprig, thyme, bay leaf, and the Parmesan rind. Bring the mixture to a boil.
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8
Once boiling, reduce the heat to low, cover partially, and simmer for 20 minutes.
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9
Stir in the drained borlotti beans. Take 1/2 cup of the beans and mash them with a fork before adding to the pot; this creates a creamier texture.
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10
Continue to simmer for another 15-20 minutes, or until the spelt is tender but still has a pleasant 'al dente' chew.
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11
Remove the rosemary sprig, thyme stems, bay leaf, and the Parmesan rind.
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12
Stir in the chopped kale and cook for 3-5 minutes until the leaves are wilted and bright green.
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13
Turn off the heat. Stir in the lemon juice and fresh parsley. Season generously with salt and black pepper to taste.
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14
Let the soup sit for 5 minutes before serving; this allows the flavors to settle and the broth to thicken slightly.
💡 Chef's Tips
If you can't find borlotti beans, cannellini or pinto beans make excellent substitutes. Ensure you use 'pearled' spelt for this timing; whole spelt berries require soaking and much longer cooking times. The Parmesan rind is a secret chef's weapon—it adds a savory depth that salt alone cannot achieve. This soup thickens considerably as it sits; if reheating leftovers, add a splash of water or broth to loosen it back up. For a vegan version, omit the Parmesan rind and cheese garnish, and add a teaspoon of nutritional yeast or a drop of liquid smoke.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like Vermentino or a light Chianti. A side of bitter greens like radicchio or an arugula salad with lemon vinaigrette cuts through the heartiness. Drizzle each bowl with a final flourish of high-quality finishing olive oil and a crack of fresh black pepper. Top with a dollop of basil pesto for an extra layer of herbal brightness.