Sunday, November 2, 2014
I’m making Luccan farro soup, one of the local specialties I loved (in Ristorante Puccini, across from the composer’s birth house). Carrots, celery, onions, garlic, white beans, farro, Parmesan—and in my version, rosemary, for further cheer.
I’m into hearty grains and beans for the colder season, and think I’ll add a little kale to the soup at the end, for added healthy spirits.
It’s smelling good already.
image: Farro Soup, Italianfoodforever.com