Zuppa Toscana
By Academia Barilla, adapted by the Sur La Table kitchen
Zuppa Toscana
By Academia Barilla, adapted by the Sur La Table kitchen
Yield/Serves:
Makes 10 servings
- 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
Farro (a type of wheat, also called emmer) 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.
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
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