Tuscan Vegetable Soup
Simple to make using favorite fresh vegetables from your garden or the farmers' market, this soup is often made in Italy using water as the base, giving it a pure, delicate vegetable flavor. For more body, add the grain or beans and chicken stock with the water. Whatever base you choose, this soup is delicious laced with extra-virgin olive oil and freshly grated Parmigiano-Reggiano.
Farro, Triticum Dicoccum, is an ancient grain grown in central and southern Italy that has been used for centuries in the Middle and Far East. In Italy today, it is often added to casseroles and soups because it is so nutritious, has a nutty flavor and slightly crunchy texture. Farro can be purchased at many health food and specialty food stores. Barley or cannellini beans can be substituted for the farro.
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1
cup dried farro, barley or cannellini beans (optional)*
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2
tablespoons extra-virgin olive oil
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1
cup chopped yellow onion
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1 1/2
cups peeled, seeded ripe tomatoes, chopped (9 ounces)
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1
small white turnip, peeled, quartered, thinly sliced
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1
large broccoli stalk, thinly sliced
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1
small leek, white part only, thinly sliced
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1
small stalk celery, thinly sliced
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1
large carrot, peeled, thinly sliced
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3/4
cup sliced green beans
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3
small zucchini, split lengthwise, thinly sliced
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5
cups vegetable or chicken stock
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2
cups water, divided (use water you enjoy drinking)
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salt and freshly ground white or black pepper to taste
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extra-virgin olive oil for drizzling on top
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freshly grated Parmigiano-Reggiano for sprinkling on top
2. Heat the oil in a medium-size deep pot and sauté the onion over low heat until translucent, stirring occasionally for about 5 minutes. Add the tomatoes which flavor the liquids and sauté for 2 minutes. Drain the soaked grains or beans and add now if using. Add the firmer vegetables now, turnip, broccoli, leek, celery and carrot. Sauté, stirring, for 3 minutes. Pour in the 5 cups broth and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.
3. Add the tender vegetables now, green beans and zucchini and simmer, covered, for 35-40 minutes, stirring occasionally. If the soup is reducing too rapidly during simmering, pour in the remaining 1 cup water. When done, the vegetables will be soft yet retain their shape. Season to taste.
4. Ladle the soup into individual serving bowls, lace with a thin drizzle of extra-virgin olive oil and sprinkle Parmigiano-Reggiano on top.
Mary Beth's Chef's Tip: Sometimes spelt is sold as farro. Instead of listening to the sales clerk, look at the label carefully which must state it. Farro and spelt are not the same grain, although from the same family. Spelt is a different variety, of medium-length and takes twice as long to cook, about 1 1/2 hours simmering to soften -- your wonderful vegetable soup would be a puree by then! If you use spelt, cook this separately in water until it begins to burst open looking similar to cooked barley or wheat berries, then add it to the soup during the final 15 minutes of cooking.
