My dear friend Annette, during her recent adventure to Italy, brought me back some wonderful gifts, including an authentic Sienese soup mix. I was excited to receive this, and when I realized just what it was, I knew this would be what we eat today for dinner! The mix contains farro which is something I haven't tried before. It also has the Consorzio Agrario Siena label on it which means it can only be made in that region (like champagne only being able to be from Champagne, France).
|E 'tempo di zuppa (It's soup time)!|
I'll be making this along with some whole wheat bread which I talked about in my previous post.
Here's a yummy sounding farro and vegetable soup recipe from Mario Batali. Be sure to enjoy something Italian today and ask for Saint Catherine's intercession!
Mixed Vegetable and Farro Soup, from Mario Batali
and Food & Wine Magazine
- 3 tablespoons extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium leek, white and pale green parts only, thinly sliced
- 1 cup farro or wheat berries
- 1 tablespoon tomato paste
- 2 quarts water
- One 15-ounce can borlotti or pinto beans, drained and rinsed
- 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 1/2 cups frozen peas
- Salt and freshly ground black pepper
- 2 tablespoons thinly sliced basil