Zuppa Toscana - Tuscan Soup
Farro (also called emmer), a type of wheat, was among the first cereal crops to be domesticated in the Middle East. It’s the “mother grain” to all modern wheat dating back 17,000 years.
Farro was the conerstone of the Etruscan diet, and was also the standard ration of their eventual conquerors, the Roman legion.
Serves 10
Ingredients
- ¾ cup Extra Virgin Olive Oil IGP Toscano Academia Barilla
- 1 large carrot, small dice
- 1 small onion, small dice
- 1 rib celery, small dice
- 24.7 oz Zuppa Toscana Academia Barilla
- 2½ cups water or vegetable stock
- Salt and black pepper to taste
- ½ cup Parmigiano-Reggiano Academia Barilla
Procedure
In a heavy bottom pot heat the olive oil over medium heat, add vegetables and sauté until tender about 8-10 minutes. Add Zuppa Toscana Academia Barilla, water or vegetable stock and season with salt and pepper. Bring to a boil and cook uncovered for 20 minutes. Taste and adjust seasoning if needed.
To serve, ladle soup into warm bowls and top with Parmigiano-Reggiano cheese, and a generous drizzle of extra virgin olive oil
Original recipe courtesy of Academia Barilla, adapted by Kimberly Davis, Sur La Table
corporate chef, 2008
