Zuppa di Farro (farro and bean soup) is an institution in the walled town of Lucca and its surroundings. It is usually made with dried borlotti beans, soaked overnight and cooked the next day for superior texture and flavor, but canned beans work in a pinch. <br /> <br />It's served, as all good bean soups are, with a drizzle of good olive oil. A bowl of this washed down with a glass of red wine will keep you warm all winter long.

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