The Tuscan soup with legumes and grains is really succulent and tasty, a precious source of proteins and fibers, easy to prepare.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tuscan Soup with Legumes and Grains
- 1 cup pearled farro
- 3/4 cup pearled barley
- 1.5 oz dried borlotti beans
- 1 oz dried cannellini beans
- 1 oz dried red beans (Lucchese)
- 1.5 oz dried peas
- 1.5 oz dried green lentils
- 3 cloves garlic
- 3 leaves sage
- 3.5 oz tomato pulp
- to taste extra virgin olive oil
- to taste salt and chili pepper
- 3 slices rustic bread
Tools
- 2 Bowls
- 1 Pot
Preparation
Let’s see how to prepare the soup.
First, you need to soak the legumes for at least 8 hours. Also soak the farro and barley, but twenty minutes is enough, just enough time to check for impurities. After soaking, rinse both legumes and grains under running water and drain. In a large pot, put 2.5 liters of water for a rather thick soup; if you want it more liquid, just add a little more water. Then add all the legumes and other ingredients, leaving one clove of garlic aside, and bring to a boil. Once boiling, simmer for about 1.5 hours. Once cooking is complete, remove the garlic and let it rest for half an hour. In the meantime, take 3 slices of bread, take a clove of garlic, peel it, and rub it on the bread. Put them in the oven on the rack to toast a bit until they’re slightly crispy. When the soup has rested and is still warm, serve it with a drizzle of good-quality extra virgin olive oil, add the bread, and bring it to the table.
Notes
If there’s leftover soup, don’t throw it away! The next day it will be even better; just heat it up a bit. If you’re not a fan of garlic, you can skip rubbing it on the bread. I added chili pepper because we like it a lot, but you can skip it and add a pinch of pepper. If you can’t find Lucchese red beans, any other type of red bean will do.
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