Here in Florence, the winter is very chilly, and there's nothing better than a hot, spicy soup to warm your heart.  Tonight, for dinner,  I'm going to cook an ancient traditional peasant recipe from the beautiful town of Lucca.  A comforting bean soup full of genuine ingredients, proteins, and fiber -  with such a delicious taste! The recipe is easy and cheap. 

My day ahead is very busy, so I'm going to make the soup with canned beans, but if you have the time, you can use two cups dried beans, soaked overnight in water.  Cook them for 50 minutes in boiling water until tender.  Then, simply drain the beans and follow the recipe.

ZUPPA di FARRO

2 cans borlotti or cannellini beans

3 tablespoons extra virgin olive oil

1 dried hot chili pepper

A few sage and rosemary leaves, minced

1 clove garlic

3 cups water

Salt and pepper

1 cup spelt

With a food processor or potato masher, mash the beans until creamy.  Set aside.

Sauté garlic in 1tablespoon olive oil over a low flame.  Be careful not to burn the garlic.

Add mashed beans, rosemary, sage, hot chilly pepper, salt and 3 cups of water. 

Simmer gently, mixing constantly. If the water evaporates and the bean soup is too thick, add water until the texture is liquid-creamy.

Boil a cup of spelt, drain and add to the bean cream.  Sprinkle with pepper, drizzle with oil and enjoy this super traditional Tuscan recipe!

The taste is at its best with a glass of hearty red wine. Most things taste better this way!

Serves 4

ZUPPA DI FARRO
Photo:  Copyright 2011 Jacapo Pandolfini