Olive OilStarters

Zuppa di Farro

Farro and bean soup – a very rich and hearty first course from Tuscany. Simple yet nourishing, the soup is enjoyed throughout the winter. Excellent drizzled with Extra Virgin Olive Oil which enhances the flavour of the white beans.

Prep Time: 15 mins
Cooking Time: 15 mins plus cooling
6 people

Used in this recipe

Ingredients

200g farro, soaked overnight
200g dried cannellini beans, soaked overnight (or a 400g tin of cannellini beans, drained)
4 tbsp Filippo Berio Classico Olive Oil
75g pancetta, chopped
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
450g waxy potatoes, peeled and finely chopped
1 sprig rosemary
4 to 5 fresh sage leaves, roughly chopped
2 litres vegetable stock, more to taste Salt and freshly ground black pepper
Filippo Berio Extra Virgin Olive Oil, for drizzling

Method

Drain the soaked farro and beans. Heat the Filippo Berio Classico Olive Oil in a large saucepan and cook the pancetta for 3-4 minutes, until crisp. Add the onion, carrot and celery and cook over a gentle heat for about 10 minutes, until softened.
Stir in the potatoes, farro, beans and herbs. Pour over the stock, then reduce the heat and cover and simmer for about 1 hour, stirring occasionally, or until the beans and farro are very tender and the soup is thick and creamy.
Taste and season, then remove from the heat and allow to rest for 10 minutes. Serve with a good drizzle of Filippo Berio Extra Virgin Olive Oil and some crusty bread.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.