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Recipe by
Tuscan Farro Soup is a rich and flavorful dish originating from the Tuscan region. Prepared with pearled farro, dried borlotti beans, onion, tomato sauce, and broth, this soup is perfect for cold winter days. The farro adds a rustic, nourishing texture to the dish, while the borlotti beans provide creaminess and flavor. It is a simple dish to prepare but with the authentic taste of Tuscan tradition.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Leave the beans in water overnight, then cook them in water and pass them through a sieve
Step 2 of 4: Sauté the onion in the oil and when it begins to brown add the tomato, the farro, the bean purée and the broth
Step 3 of 4: Cook for 40 minutes, adjusting salt and pepper
Step 4 of 4: Serve with a drizzle of raw olive oil
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving153 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,614 kJ386 kcal | 1,055 kJ252 kcal |
| Fat | 1.74 g | 1.14 g |
| of which saturated fatty acids | 0.43 g | 0.28 g |
| Carbohydrates | 73.15 g | 47.81 g |
| of which sugars | 3.04 g | 1.99 g |
| Fibre | 14.35 g | 9.38 g |
| Protein | 21.94 g | 14.34 g |
| Salt | 0.03 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
