Farro-Bean Soup from Lucca

I know I just posted about soup. But bear with me. This isn't just soup - it's a calling card, an invitation, it brings people together. While it may not be world peace, it certainly would entice people to linger together at the bargaining table and get things done. This soup should be served in Washington D.C. It's hard to bicker while savoring this soup.

As it is, it's served in Lucca.

Lucca is the ideal Tuscan town to visit if you have vertigo. It's one of the few towns in Tuscany not perched atop a giant hill (which I deemed mountains). The street layout has not changed much since Roman times. Walking the "walls" (above) afforded views of the town, the duomo and enclosed gardens. The umbrella of chestnut trees and pines spoke of a gracious time.

Inside the town - all was light and shadow. And as we walked the streets, this aroma wafted over me and bid me to follow.

Through narrow streets and alleys that spoke of knowing many years, many people and many histories.

And so we found ourselves at Osteria Via S. Giorgio. The source of the inviting aroma.

The temps were well into the 80's (F) but we both felt that we had no choice. We had to order the soup. It was what brought us here. 

 Made with borlotti beans and farro, the slow simmering coaxes out such rich flavor that conversation ceases for a moment and listening begins.

I love the look of the speckled beans - like tiny eggs waiting to transform. Once cooked, they turn brown but offer such creaminess you want to ask it, "Are you really a legume?"
The recipe was adapted from Mark Bittman's attachment to the soup. I still am working on getting the full-flavored broth right - I am sure it involved things like meaty bones and pancetta.


But meanwhile, this is an awfully good start.

Mark Bittman used water and I used enriched beef broth. Feel free to turn it vegetarian and use water or vegetable stock.

The recipe is ripe for substitutions. Consider white beans instead of borlotti beans - even lentils would work well. Barley can sit in for the farro. And I am thinking adding some reconstituted porcini mushrooms would add earthiness.




Farro-Bean Soup Ingredients (serves 4 generously) 
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
2 carrots, sliced thin
salt to taste
pepper to taste
2-3 garlic cloves, minced
1 cup farro
1 cup dried borlotti beans (soaked over night or if you are forgetful like me - simmered for 2 hours)
1-14 oz can fire-roasted dice tomatoes (yes, fresh tomatoes would be nice - next July)
6 cups stock or water, add more if necessary
1/4 cup fresh parsley
Freshly grated Parmigiano-Reggiano to serve

1. Put oil in large stock pot over medium heat. When hot but not sizzling add onion, celery, carrots, salt and pepper. Cook until vegetables are softened - about 8 minutes. 
2. Add garlic and stir. Add farro, beans, tomatoes and stock. Stir to combine. 
3. Bring to a boil and then lower heat so the soup gently simmers. Cook until beans and farro are tender - about 75 minutes. Add stock if necessary. 
4. Stir in parsley and simmer 3-4 minutes. Taste and adjust seasonings. 
5. Serve passing generous portions of the cheese.

The soup will always connect me to the walk under the chestnut trees and the stroll through alleyways - and that search for the sweet aroma. But I promise if you make this on a day you are craving warmth and sustenance and share it with those you care about - you too will also have a connection to this wondrous soup.

A humble soup coupled with Italian ABC's giveaway and awards... oh my!

Sometimes when you are in the midst of something, you cannot write about it. Sometimes there are wishes that you previously thought unwishable. And sometimes, oftimes - the distractions in life are very important. I have a mish-mosh of distractions. A giveaway, a humble soup. Two awards. These are all things that make me smile. In the middle



As stated in an earlier post, Joe at Italyville posted a giveaway of this lovely ABC Italiano book by Sonya Caruso - designed to start toddlers on the journey to learning Italian. As someone struggling to learn the language in my rapidly advancing middle years, there's no time like the present to start. I am the lucky recipient of ten of these books (Joe reached his designated 50 comments, bravo Joe!). I will be giving some of the books to the Italian Cultural Institute in Minneapolis as well as to a few local children's charities. (And saving and treasuring one). I will also give three of them away (thanks to Ciao Ciao Linda for the generous idea). Simply comment on the blog and I will randomly select three names to be the recipients of this beautiful book. And please visit Joe - right now he has an olive oil giveaway. And he always has something heavenly cooking in his kitchen.
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My idea of comfort is soup. And a piece of chocolate. But it is the soup that soothes me and nourishes me. It's reassuring, it's warming and it's simple. Some lettuce and beans. Broth. An abundance of spring-like rosemary and just a tad of red pepper flakes to bring it all together.

Chickpea Soup with Rice and Escarole - adapted Tastes of Italia (serves 4)

3 tbl olive oil

3 garlic cloves, minced

2 celery stalks, chopped

1 tbl red pepper flakes

6-8 cups vegetable broth (can use chicken broth)

4 tbl fresh, chopped rosemary (it sings)

2 cans chickpeas

4 cups chopped escarole (can use cabbage, kale or chard)

On the side: 2 cups cooked brown rice

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In a stock pot heat your olive oil to hot but not sizzling. Saute the garlic, celery and red pepper flakes until the celery softens - about 3 minutes. Add the broth, rosemary and chickpeas. Simmer for about 15-20 minutes to let the flavors meld. Meanwhile cook your rice separately.

Remove 1/3-1/2 of the mixture. Let cool a bit and then put in the blender. Blend. I like thickening the soup this way - but I also love the chunks of chickpeas floating around - creamy surprises in every bite.

Add it back into the original pot. I am tempted to start serving this now. I can wrap myself around the pot.

Add your escarole. Along with the rosemary, it adds a welcome of the spring that is to come. Plus, I love it. Simple. And packed with flavor.

Watch it cook down. It only takes a minute.

Every thick spoonful brings the humblest bean and the sweetest lettuce. And somewhere in each taste, there is this delightful heat - not overpowering, just a presence of sparkling red pepper dancing. Beckoning.

Let everyone spoon their own rice into the bowls and then ladle the soup over. The rice will never turn mushy if kept separately. While the chickpeas give way to creaminess, the rice will add a touch of the chewy. Sprinkle (or in my case, "drown") freshly grated Parmesan over the soup. What can I say? I am a Parmesan fiend.
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While muddling in the middle, Claudia at What's Cookin Italian? sent me this. A huge smile. Her recipes are creative and Traditional. Innovative and down-home. Visit her and enjoy.

And the gracious Sophie at Sophie's Foodiefiles sent me this.

There's always some flavor-filled healthy cooking on her blog. I hope you also visit her.

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I would like to send these off into the world to evoke more smiles. If it's all right with Claudia and Sophie, I would like to do this differently. I am at a place right now where choosing is too hard. Actually, "choosing" has always been hard. That's how I wind up with 30 kids in my cast when I direct. Hard to say "no." Hard to say "just you two." It's why I write large-cast plays. If you are one of the first ten commenters, please take the "teddy bear" home to your site. And if you are commenter 11-20, please bring home the "honest scrap" award. Don't be shy - it is yours with my thanks for the visit. And all commenters will be eligible for the ABC's Italiano book.
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Now, I will finish my soup. Can I bring you some?