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Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Ingredients
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2tablespoons extra virgin olive oil 1large onion, sliced 2celery stalks, trimmed and chopped 2carrots, peeled and chopped Salt and pepper 1tablespoon minced garlic 1cup farro, spelt or barley 1cup dried white beans, soaked for several hours or overnight 2cups chopped tomatoes (canned are fine; do not drain) 6cups stock or water, more as necessary 1/4cup chopped fresh parsley 1/4cup chopped fresh basil, optional Freshly grated Parmesan
Directions
Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
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