This dish brings together the best of what Italian agriculture has to offer! Almost anything the Italians grow seems to have been invented there – like the tomato (even though it originated in Central America). The same goes for beans, mushrooms, and ancient grains like farro. All of these delicious health powerhouses come together in our Tuscan Bean and Mushroom soup. Here’s the easy part – just add dried pasta and simmer in the soup, instead of cooking separately. The result? The pasta is more flavorful, and the soup becomes saucy. I love to boost it with extra tomato and kale.
