Share a little about the ingredients and techniques used to create this dish/item. This is a classic vegetable soup from the Garfagnana region of Tuscany. Farro, an ancient grain similar to the wheat berry, is used in place of pasta to thicken the soup and add nourishment. Like many Italian soups, the process begins with sautéing the aromatics, then vegetables, and then adding broth and, finally, the grain, which is cooked in the broth until tender.
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