Zuppa di Farro alla Lucchese

Steps

1. Step 1

   Put the soaked, drained beans in a saucepan with the sage and enough cold water to cover by 2 inches. Bring to a boil, then lower to a gentle simmer and cook, partly covered, until the beans are tender and creamy, 45 to 60 minutes. Season with a big pinch of salt in the last 10 minutes. Remove from the heat and leave the beans in their liquid.

   1 hr, hands-off

   • 1 cup dried borlotti (cranberry) beans
   • 1 sprig fresh sage
   • salt
2. Step 2

   Meanwhile, heat 3 tbsp olive oil in a large heavy pot over medium heat. Add the pancetta and cook, stirring, until the fat has rendered and the edges are golden, about 5 minutes.

   5 min

   • 3 tbsp extra-virgin olive oil
   • 4 oz pancetta
3. Step 3

   Add the onion, carrot and celery with a pinch of salt. Cook, stirring now and then, until soft and sweet but not browned, about 10 minutes. Stir in the garlic and rosemary and cook 1 minute more, until fragrant.

   11 min

   • 1 yellow onion
   • 1 carrot
   • 1 celery stalk
   • 3 cloves garlic
   • 1 tbsp fresh rosemary
4. Step 4

   Stir in the tomato paste and cook 1 minute, until it darkens. Add the crushed tomatoes and cook, stirring, until the liquid has mostly cooked away and the mixture looks jammy, about 5 minutes.

   6 min

   • 1 tbsp tomato paste
   • 1 can whole peeled tomatoes (14.5 oz)
5. Step 5

   Scoop out half the cooked beans with a little of their liquid and purée until smooth in a blender (or mash well with a fork). Add the purée and the remaining whole beans, along with all the bean cooking liquid, to the pot.

   5 min

   • 1 cup dried borlotti (cranberry) beans
6. Step 6

   Add the farro, the water or broth and the Parmigiano rind. Bring to a boil, then lower to a steady simmer and cook, stirring every so often so the farro doesn't stick, until the farro is tender and the soup is thick, 30 to 35 minutes. Add a splash more water if it gets thicker than you like.

   35 min, hands-off

   • 1 cup pearled farro
   • 6 cups water or low-sodium chicken broth
   • 1 Parmigiano-Reggiano rind
7. Step 7

   Fish out the cheese rind and the sage sprig. Season well with salt and plenty of black pepper. Let the soup sit off the heat for 10 minutes — it thickens and the flavors settle.

   10 min, hands-off

   • salt
   • black pepper
8. Step 8

   Ladle into bowls, dust generously with grated Parmigiano-Reggiano and finish each bowl with a drizzle of olive oil.

   • 1/2 cup Parmigiano-Reggiano
   • 2 tbsp extra-virgin olive oil

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026