copyright 2014 Maria Liberati/Art of Living, PrimaMedia,Inc
Today was the first blustery windy day of the season, a day that made me long for some Tuscan bean soup ..and I know just the one..it is an authentic Tuscan style bean soup with Farro from Montepulciano..’
Zuppa Toscana con Farro
1 lb of dry mixed beans ( cannelini, kidney, lenitils)
finely chopped onions, carrots, celery
salt pepper, peppeoncini
extra virgin olive oil
16 ounces of crushed tomatoes
1 cup farro
Soak beans for 12 hours or overnight. Then boil in salted water till tender. Saute in a large soup pot- the carrots, onion, celery and a pepperoncino in olive oil,add I crushed tomatoes and salt and pepper to taste. Add in the drained beans. Place on heat and let boil for 15 minutes. Cook farro as directed on package (usually about 30 mnutes)> For last 15 minutes add in to soup to cook. Serve with a drizzle of olive oil..
For more great recipes get your copy of The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition
