Zuppa di Ceci Neri e Farro

Serves 8


2 cups cooked Rancho Gordo Ceci Neri

5 tablespoons Olive Oil

15 minced garlic cloves 

1 teaspoon red pepper flakes

1 ½ teaspoons Bouquet Garni (Penzey’s)

14 ounces crushed tomatoes

1 ½ cups cooked Farro

12 cups of chicken stock


Warm the olive oil in a stock pot over medium heat. Sautee the garlic until fragrant. Add bouquet garni, red pepper flakes and chickpeas (Ceci Neri). Stir until coated.

Add the tomatoes and chicken stock. Stir to combine. Bring to a boil over medium high heat. Reduce to medium low and simmer uncovered for about 30 minutes.

Add the cooked farro and simmer another 10 minutes to let everything marry. Adjust salt an pepper. Serve with a drizzle of olive oil and dusting of Pecorino Romano


*Adapted from Judith Barret’s “Fagioli: The Bean Cuisine of Italy,” Page 80 Rancho Gordo reprint.

Editor's note: if you want to save time with the Farro, use the Trader Joe's 10 minute Farro instead of cooking ahead.  Rancho Gordo beans are top notch and worth finding.