Lucchese Farro Soup

with Olio Grullo Frantoio

A great classic of Tuscan tradition — simple, rich, and full of character. Farro alla Lucchese tells a story of home, genuine flavors, and ancient gestures, made special by the final touch of new oil.

Ingredients for 6 servings

• 200 g farro

• 600 g fresh red beans (or 400 g dried)

• ½ onion

• 1 celery stalk

• 1 clove garlic

• Sage and marjoram

• Diced prosciutto rind

• 200 g tomatoes

• Salt, pepper, a pinch of spices (cloves, cinnamon, nutmeg)

• 6 tablespoons Olio Grullo Frantoio

Preparation
Boil the beans and mash them. In a pot, make a soffritto with oil, onion, celery, garlic, sage, marjoram, and the diced prosciutto rind. Add the tomatoes and spices, then mix in the bean purée with some of its cooking water. Add the farro and cook for about 40 minutes, adding more bean broth as needed.

Finish with a drizzle of Olio Grullo Frantoio. Its lively herbaceous notes and hints of artichoke and almond add freshness and character, transforming this rustic recipe into a small masterpiece of Tuscan balance.