Mesciua - Tuscan Chickpea and Farro Soup

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 1 cup (200g) farro 1 cup (200g) farro
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 sprig of rosemary 1 sprig of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the drained chickpeas, farro, diced tomatoes, vegetable broth, rosemary, and thyme to the pot. Season with salt and pepper.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chickpeas and farro are tender.
5. 5.
   Remove the rosemary and thyme sprigs from the soup.
6. 6.
   Using a blender or immersion blender, partially puree the soup to create a creamy texture while still leaving some whole chickpeas and farro intact.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve hot and enjoy the comforting flavors of Mesciua.

Treat your ingredients with care...

• Chickpeas — Make sure to soak the dried chickpeas overnight to ensure they cook evenly and become tender.
• Farro — If you can't find farro, you can substitute it with barley or spelt.
• Rosemary and thyme — Gently bruise the herbs before adding them to the soup to release their aromatic oils.

Tips & Tricks

• For a creamier texture, blend the soup completely instead of partially.
• Add a drizzle of extra virgin olive oil and a sprinkle of freshly chopped parsley on top before serving for an extra burst of flavor.
• Serve Mesciua with crusty bread to soak up the delicious broth.
• Feel free to add other vegetables like carrots or celery for added depth and nutrition.
• Make a larger batch of Mesciua and freeze individual portions for quick and satisfying meals.

Serving advice

Serve Mesciua in warm bowls, garnished with a sprig of fresh rosemary and accompanied by a slice of crusty bread. This soup is a complete meal on its own, but you can also pair it with a fresh green salad for a lighter option.

Presentation advice

Present Mesciua in rustic earthenware bowls to highlight its traditional Tuscan roots. Sprinkle some freshly chopped parsley on top for a pop of color. Serve with a side of crusty bread and a glass of red wine for an authentic Italian dining experience.