Traditional Zuppa Toscana with farro and beans, is a hearty, healthy, comforting winter recipe guaranteed to warm your heart. Lovely kale combined with cannellini beans and farro, in a wonderful vegetable broth, with hints of tomato, garlic, and subtle spice. Straight from the region of Tuscany, Italy, to your kitchen.
- 1 medium carrot roughly chopped
- 1 medium onion chopped
- 1 stalk celery diced
- 1 x 400ml can cannellini beans
- 230 g washed and trimmed Tuscan kale
- 1/3 cup farro
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic
- pinch of red chili flakes
- 3 Tbsp tomato passata
- 4 cups vegetable broth
- salt and pepper to taste
- 1 Tbsp chopped fresh parsley, a drizzle of evo oil for garnish
Place chopped carrots, onions, and diced celery into a food processor. Pulse until mixture is finely chopped. You could finely chop it with a knife as well.
In a cast pot or soup pot, drizzle in evo oil, sprinkle in chili flakes and toss in garlic. Swish garlic and chili flakes in the oil. Throw in mirepoix from the food processor, turn heat to medium, and let that mixture sauté for 2 minutes, stirring constantly.
Toss in farro, kale, and lastly the tomato paste, and stir with a wooden spoon.
Time to pour in the broth and give it another stir. Cover, lower heat and let cook for 20 minutes.
Pour cannellini beans into a strainer and wash thoroughly. Take lid off pot and throw the beans in. Give it a stir and cover, let simmer on low for 15 minutes. Season with salt and pepper to taste.
Turn off the heat, ladle into bowls, sprinkle with fresh chopped parsley, and finish with a drizzle of evo oil.
Ready to serve!