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1 hr 30 mins
A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy!
Units: US | Metric
Serving Size: 1 (245 g)
Servings Per Recipe: 4
The following items or measurements are not included: