📝 About This Recipe
Hailing from the mist-covered hills of Lucca in Northern Tuscany, this ancient soup is the ultimate expression of Italian 'cucina povera'—humble, hearty, and deeply soul-satisfying. It features nutty, pearlized farro simmered alongside creamy Borlotti beans and a rich battuto of aromatic herbs and pancetta. This dish is a celebration of texture and earthiness, offering a thick, porridge-like consistency that has warmed Tuscan homes for centuries.
🥗 Ingredients
The Legume Base
- 2 cans Borlotti beans (15oz each, rinsed; or 1 cup dried and soaked overnight)
- 6 cups Vegetable or Chicken Stock (low-sodium, high quality)
- 2 Bay leaves (fresh or dried)
The Battuto (Aromatic Base)
- 4 tablespoons Extra virgin olive oil (Tuscan variety preferred)
- 2 ounces Pancetta (finely diced)
- 1 medium Red onion (finely chopped)
- 1 large Carrot (finely chopped)
- 1 stalk Celery (finely chopped)
- 3 cloves Garlic (minced)
- 1 sprig Fresh Rosemary (leaves finely minced)
- 4 leaves Fresh Sage (finely chopped)
The Grain and Body
- 1.5 cups Pearled Farro (rinsed under cold water)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 cups Kale or Swiss Chard (stems removed, leaves chopped)
- Salt and Black Pepper (to taste)
For Serving
- Parmigiano-Reggiano (freshly grated)
- Finishing Olive Oil (your best quality extra virgin)
👨🍳 Instructions
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1
If using canned beans, take half of the beans and blend them with a splash of water or stock until smooth. Keep the other half whole. This creates the signature creamy texture of Lucchese soup.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.
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3
Add the diced pancetta and cook for 3-4 minutes until the fat renders and it begins to turn golden.
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4
Stir in the onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent.
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5
Add the minced garlic, rosemary, and sage. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Clear a small space in the center of the pot and add the tomato paste. Let it toast for 2 minutes until it turns a deep rust color.
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7
Pour in the vegetable stock, the pureed beans, the whole beans, and the bay leaves. Bring the mixture to a gentle boil.
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8
Add the rinsed farro to the pot. Reduce the heat to low, cover partially, and simmer for 25-30 minutes.
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9
Check the farro for doneness; it should be tender but still have a pleasant, nutty 'al dente' bite.
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10
Stir in the chopped kale or chard. Cook for another 5-7 minutes until the greens are wilted and tender.
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11
Adjust the consistency: if the soup is too thick, add a splash of hot water. If too thin, simmer uncovered for a few more minutes.
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12
Taste and season generously with salt and a good amount of freshly cracked black pepper.
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13
Remove the bay leaves and the rosemary sprig (if any remains) before serving.
💡 Chef's Tips
Use pearled farro (farro perlato) to ensure a shorter cooking time without the need for overnight soaking. For a vegetarian version, simply omit the pancetta and add a smoked salt or a pinch of smoked paprika for depth. Don't skip the bean-pureeing step; this is the secret to the soup's luxurious, thick consistency without using cream. Like most Italian soups, this tastes even better the next day as the flavors meld and the farro absorbs the savory broth. Always rinse your farro in a fine-mesh sieve before cooking to remove any dusty residue or debris.
🍽️ Serving Suggestions
Drizzle each bowl with a generous 'C' of high-quality, peppery Tuscan extra virgin olive oil. Serve with thick slices of toasted sourdough or traditional salt-less Tuscan bread rubbed with a raw garlic clove. Pair with a medium-bodied red wine like a Chianti Classico or a Rosso di Montalcino. Top with a few shavings of aged Pecorino Toscano or Parmigiano-Reggiano for a salty, savory finish. A side of roasted seasonal vegetables or a simple arugula salad with lemon dressing balances the heartiness of the soup.