“Minestra di farro” is a super tasty soup and a healthy combination of legumes ancient grain and extra virgin olive oil.
Beloved in Tuscany it proves that taste and health can often go well together.

Ingredients

• 200 g of farro
• 250 g of mixed vegetables: (we call them odori) onion, celery, carrot and parsley
• 1 spoon of tomato concentrate
• 500 g of boiled beans, already drained
• A couple of sprigs of rosemary

Directions

1. Start by chopping  and then stewing the vegetables (odori) over low heat, they must be stewed not fried.
2. Shortly after, add the tomato concentrate and continue cooking for about twenty minutes.
3. After blending the beans, boil the farro by soaking it when the water is cold and cooking for 30-35 minutes.
4. When the vegetables are well stewed, add the bean cream and mix, then also add the drained farro and finally a couple of sprigs of rosemary.
5. Adjust with water if the cream is too thick, season well and serve by adding pepper and a extra virgin olive oil.