Zuppa di Farro
"This hearty Italian style vegetable soup seasoned with Tutto Porchetta is immensely satisfying. We add fresh zucchini and green beans to this soup in the spring and summer months when they are readily available but in the colder months you can easily substitute diced winter squash, celery root, potatoes or sliced mushrooms. Be sure to add the vegetables to the pot a little at a time and add a pinch of salt with each addition to allow each of them to cook properly and express their flavor. Adding broth will make for a richer soup but we often find that with the Tutto Porchetta and Parmigiano Reggiano rind added, it is plenty flavorful made with only water and the bean cooking liquid. We always make a large pot of this soup because it is even more delicious the next day."
3 Tbsp extra virgin olive oil + more for drizzling over the soup bowls just before serving
1 medium yellow onion, diced
Salt, to taste
1 large stalk of celery, diced
½ fennel bulb, diced
1 large or 2 medium carrots, peeled and diced
1 medium zucchini, diced
1 cup of fresh green beans cut into ½” lengths
1 bunch of greens, stemmed, washed and roughly chopped
1 Tbsp + 1 tsp of Tutto Porchetta
¼ tsp Red Jalapeño Chili Flakes (optional)
3 cups peeled and roughly chopped San Marzano tomatoes
7 cups of homemade chicken, pork or vegetable broth or water
2/3 cup farro or barley
1 ½ cups cooked chickpeas or cranberry beans drained of their cooking liquid
1 rind from a hunk of Parmigiano Reggiano cheese
Grated Parmigiano Reggiano cheese for dusting the bowls when serving
In a 6 qt soup pot over medium heat, warm the olive oil. Add the onion and a pinch of salt and cook until translucent, stirring often, about 10 minutes.
Add the celery and fennel and cook for 5 to 7 minutes more, then add the carrot, green beans and zucchini and greens. Season with a little more salt, Tutto Porchetta and Red Jalapeño Chili Flakes if using.
Continue to sweat the vegetables until they are nearly tender then add the tomato, broth or water, farro and cheese rind.
Bring to a simmer then reduce the heat slightly and continue cooking until the farro is tender, about 30 minutes. Taste for seasoning and adjust as needed.
To serve, ladle into warm bowls, dust with grated Parmigiano Reggiano cheese and drizzle olive oil over the top.
Note: In our house we fight for the cheese rind which is delicious and soft enough to eat when hot but not everyone may enjoy this so you can opt to remove it from the soup and discard it.
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits and Other Meaty Goods is available for purchase here: