Tuscan bean and farro soup (Zuppa della Garfagnana) from Fagioli: The Bean Cuisine of Italy (page 133) by Judith Barrett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other cooked white beans for cooked cannellini beans, and cooked pinto beans or cooked cranberry beans for cooked borlotti beans.

  • Lepa on May 31, 2023

    This is a hearty and simple soup. Not flashy but solid. I added a bit of bullion to improve the savory flavor of the broth. I cooked the beans and used their broth but it still needed a bit of a flavor bump. Using broth instead of water would also be a good idea here.

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