Zuppa di Farro (Spelt Soup)

Reprinted with permission from Lars Leicht who adapted this from the late Mario Fiorani, family proprietor of “Boccon di Vino” Ristorante in Montalcino, Italy. According to Lars, “This recipe was read to me over the phone one New Year’s Eve by my dear, dear friend.”

Ingredients:

2 12-oz cans cannellini beans

6 oz thick cut bacon or pancetta

1 cup olive oil plus more as needed for cooking and garnish

4 stalks celery, finely chopped (from heart, including the tender leaves)

1 sweet onion, finely chopped

3 medium sized carrots, finely chopped

½ cup parsley

2 Tablespoons finely chopped fresh sage

2 Tablespoons finely chopped fresh rosemary

1 pound Farro Perlato (pearled spelt)

1 bottle of dry white wine such as Pinot Grigio

Salt and pepper to taste

8 cups vegetable broth 

Cooking Instructions:

1.     Drain and rinse the cannellini beans.

2.    Add half of them to a blender or food processor with 1 Tablespoon olive oil and blend until they reach a creamy consistency. Set aside along with the other reserved half of the beans.

3.    Finely slice the bacon or pancetta into thin slivers; heat a heavy bottom Dutch oven, add about 1 Tablespoon olive oil and cook bacon or pancetta until crisp; remove with slotted spoon and reserve.

4.    Add another Tablespoon olive oil to the remaining oil and fat, then stir in the celery, onion, carrots, parsley, sage, and rosemary, adding more oil as needed and sauté until they are tender and lightly browned, about 5 minutes.

5.    Add the Farro and let it brown for a few minutes.  Then add a splash or two of wine to deglaze the pan and stir; once the wine evaporates, add some more and stir, repeating until most of the wine is used up.

6.    Do the same with the first few ladles of broth.

7.    Then, add the bacon or pancetta and the beans (whole and creamed); stir to blend; then add remaining broth.

8.    Lower the flame and continue to simmer, stirring regularly, for a few hours, adding water if necessary; the soup should have a very thick consistency.

9.    Serve hot, garnished with a swirl of olive oil and a sprig of fresh rosemary. 

Serves: 8-10

Wine Recommendations: Lars suggests pairing this Zuppa with a Sangiovese (especially Chianti, Brunello or Montecucco—one of Sangiovese’s best-kept secrets!); a Vermentino (especially Tuscan or Sardinian); or an unoaked Chardonnay or Sancerre.