Tuscan bean and farro soup from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

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

  • kbrooks on April 09, 2025

    This is really good. If you don't have farro, you can add 1/2-3/4 cups small dried pasta 10 minutes or so at the end, cooking until tender.

  • twoyolks on September 16, 2013

    I pressure cooked the beans for 12 minutes under high pressure instead of skimpy simmering them. It worked very well. The flavor is understated ion a very Tuscan way but the overall result is very good. The quality of the chicken stock is very important.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.