Tuscan Farro and Tomato Soup: a Hearty Country Italian Soup
Just the way I like it - lots of Parmigiano
Farro is a delicious, slightly nutty grain cultivated for centuries in Italy, which is now making appearances in more American kitchens.
Here’s a little background information on this tasty ingredient, from Giorgio Locatelli’s Made in Italy: Food and Stories
“Farro (spelt) is an ancient grain that is enjoying a big renaissance, and is becoming known around the world. It is very similar to wheat and from the same family as bread wheat and macaroni wheat… Farro was used by the Romans to make flour for bread and pasta, before it was understood how to grow wheat in large quantities – which is why flour is “farina” in Italian. Because it is a strong grain, it grows higher in the mountains and on less good terrain than wheat.
“These days, the main production area is Umbria, and also Toscana and Lazio. Besides being used in soups, the cooked grain can be fried, mixed with olive oil and golden raisins, and served with stews. At one time you bought spelt with its husk still on, and every family would have had a little machine, in order to hull the grains. Now it is sold already prepared.
“Spelt is traditionally used in food for feasts and festivals because they say it makes you happy when you eat it. Perhaps because it apparently has a lot of healthy properties: more protein even then lentils, a lot of fiber and complex carbohydrates – it is even supposed to be good for the skin and hair.”
In this simple soup, the farro is simmered in chicken broth and tomato sauce until tender, then allowed to rest. The longer the soup rests, the more moisture the farro absorbs. At first, the soup will be very watery, with grains of farro swimming around. But after a few hours, the farro will absorb so much of the liquid that it will basically become a bowl of farro with tomato sauce, rather than tomato soup with some farro in it.
If you’ve never had farro before, this is a great recipe for trying it. Farro does very well with acidic ingredients – the tomato sauce in this soup gives it a big lift. It’s also good mixed with sherry or red wine vinegar, or olive oil and lemon juice.
Heat & Knives
The Recipe:
Source: Biba’s Italy: Favorite Recipes from the Splendid Cities
1/3 cup extra-virgin olive oil, plus more for drizzling
3 garlic cloves, finely chopped
1 small onion, finely minced (about 1 cup)
1 medium carrot, minced (about 3/4 cup)
1 celery stalk, minced (about 3/4 cup)
5 to 6 fresh sage leaves, shredded, or a pinch of crumbled dried sage
1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, with their juices, put through food mill to remove the seeds
salt and freshly ground black pepper to taste
6 cups chicken broth
1 pound farro (about 2 1/2 cups), soaked in water to cover for 2 to 3 hours, then drained
Heat the 1/3 cup oil in a medium saucepan over medium heat. Add the garlic, onion, carrot, and celery and cook, stirring, until lightly golden and soft, 8 to 10 minutes. Add the sage, stir for about 1 minute, then add the tomatoes. Season with salt and pepper and bring the sauce to a boil. Reduce the heat to medium low and cook, stirring from time to time, until the sauce has a medium-thick consistency, about 10 minutes.
In a large pot, bring the chicken broth to a boil. Drain the farro, rinse it under cold running water, and add to the broth. As soon as the broth comes back to a boil, stir the sauce into the broth, reduce the heat to low, and simmer, uncovered, until the farro is tender and the soup has a nice thick consistency, 30 to 40 minutes, stirring from time to time. Taste and adjust the seasoning.
Let the soup sit for 15 to 20 minutes, then serve with a drizzle of extra-virgin olive oil.
