Zuppa Di Farro E Fagioli (Tuscan Bean Soup with Farro)
- I was lucky enough to have friends there, from Rome to Florence to the Italian Riviera, and it was in Florence in 1986 or so that I met Judy Witts Francini. It was through Judy (and the books of Marcella Hazan, and others) that I discovered that the essence of Italian cooking wasn’t pasta in fabulous cream sauce but rather simple ingredients thrown together in a thoughtful way, yielding results that are out of this world. Judy taught me to stop thinking in terms of one dish; it was the progression of the meal that mattered, and balance and simplicity were just as important as technique. I think this recipe sums up Judy’s way of cooking perfectly.
- 1½ cups dried white beans such as Cassoulet or Royal Corona ( Pinto or Cranberry beans would work, too), picked over and rinsed
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 fresh sage sprig
- 8 cups water
- 1 tablespoon salt
- ½ cup semi-pearled farro
- 2 tablespoons tomato paste (optional)
- 4 tablespoons olive oil
- 4 tablespoons dried Tuscan herbs such as rosemary and sage
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