Farro Soup in the Style of Lucca: Minestra di Faro Lucchese
Show: Molto Mario
Episode: Sweet Lucca
Rate This RecipeRead users' reviews (15)
- Recipe categories: Grains, Cheese, Vegetables, Carrot, Celery, Beans and Legumes, Peas, Tomato,
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Total Reviews: 15
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By tracismith1_124...
River Forest, IL
on March 05, 2013
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My husband and I had this soup in Tuscany this summer, and this recipe is a very good representative of it! I've made it twice, and both times it is a hit with my husband and friends. It is an easy dish to freeze as well, if you want to double it, or save some for another day.
By Maria V
Nevada
on February 06, 2012
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Delicious - I used about half water and half chicken stock. It is so simple and yet tastes so fresh and wonderful.
By selimr_12652587
Annandale, 86
on February 06, 2011
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This soup is wonderful in the time-honored tradition of comfort food! I added about 1/4 cup of red wine and about 2 Tbs. or balsamic vinegar and it was great. It's even better the second day.
By skfoto_12118422
Columbus, OH
on January 06, 2011
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SO much enjoyed this recipe! Used canned cannellini beans, frozen peas and low sodium chicken broth instead of water. Need to add plenty of liquid as the soup cooked down pretty fast. YUMMY.
By familyschef
san diego
on March 18, 2010
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This is the first time I have used Farro and wow, is it delicious! This soup is naturally rich without being heavy. After doing some research on Farro, I have discovered it is a very healthy and ancient grain, popular with the ancient Romans and Parisian elite. This yummy grain has stood the test of time! I would make this soup again- yummy!~
By gioandreani_112...
Putnam Valley, NY
on October 16, 2009
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Mario -- thank you for sharing another treasure. Everyone enjoyed it.
By vistavino_11594249
cambridge, MA
on January 21, 2009
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I've tried a number of variations. This is by far the best. After the soup is done, I take a couple of ladles to the hand blender. It gives it a more creamy texture. If you can't find farro at the market, search on-line. Don't substitute.
By mytastyhandbook
Los Angeles, CA
on January 04, 2009
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The soup was very delicious. I did not have farro so I used to pearled barley instead and it was very good. You have to make sure to add water as it's cooking and adjust seasoning since the barley can eat up lot of the water.
By miriamburke_4335368
Mill Valley, CA
on December 12, 2008
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I have been searching for some healthy, vegetarian meals for a change. I am so glad I stumbled onto this recipe. We all loved it. My kids, 2y and 3.5y even went for seconds!!! I did not have the beans they ask for so I used canned kidney beans. I cooked the vegetables and the faro for 30 minutes then added the beans and frozen peas and cooked for 10 minutes longer. It was so good. Creamy, flavorful and fulfilling... All I needed.
Faro is easily found either at Italian stores, Whole Foods or Mollie Stones' markets.
By jbank06_11284768
Richmond, VA
on November 03, 2008
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I also went to Lucca this summer and had a small taste of this soup. I made a few substitutions but it was still an incredibly hearty, creamy, thick & yummy winter soup with all the wonderful flavors of this region. I just used a yellow onion, pinto beans and pearl barley instead or farro or wheatberries (couldn't find either one. About 2 can-fulls of water worked and lots of salt a la Anne Burrell. Grated some good parm regg over basil and topped with olive oil brought we back from Lucca! Served with sliced crusty garlic boule and went to bed full and happy!