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(Cream of Farro Soup with Beans and Zucchini)
This is a creamy version of soup which I made when my vegetable garden exploded with zucchini this summer. This soup is best served at room temperature about 30 minutes after it is made.
- ½ lb. borlotti beans, soaked in water overnight
- 4 cups homemade beef stock
- ¼ cup Tenuta di Capezzana extra virgin olive oil, plus additional for drizzling on top
- 1 medium onion, chopped
- 2 garlic cloves
- 1 lb. tomatoes, peeled, seeded and chopped
- 1 cup Rustichella d'Abruzzo Whole Grain Farro
- 3 small zucchinis, cut into rounds
- red pepper flakes to taste
- handful of fresh basil leaves, cut into ribbons
- salt and pepper to taste
After soaking overnight, cook beans in plenty of salted water until very soft (about 1 to 11/2 hours). Drain beans and reserve their cooking liquid. Pass beans through a food mill or puree in a food processor.
Bring stock to a boil. In a separate 4-quart stockpot, heat olive oil and saute onion and garlic cloves until translucent. Stir in chopped tomatoes and simmer for a few minutes until slightly reduced. Remove garlic cloves and discard. Stir in the pureed beans and their cooking liquid along with the boiling stock. When mixture returns to a boil, stir in farro, salt, pepper, and red pepper flakes. Simmer gently about 40 minutes until farro is al dente. Stir in zucchini and remove soup from heat. Allow soup to cool slightly before serving, then top each bowl with a drizzle of olive oil and basil leaves.
Serves 6
Gianluigi Peduzzi, owner of Rustichella d'Abruzzo
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