Organic Farmer's Soup

Ready-made Soup with Ancient Grains and Garden Vegetables

The rustic flavor of the Tuscan countryside in every steaming spoonful

The Organic Farmer's Soup Roots

The Radici di Masi Sandra Organic Farmer's Soup is a journey back in time to the humble kitchens of Tuscan farmhouses, where peasant families prepared hearty soups using the treasures of the garden and grains grown in the surrounding fields. This wholesome and hearty soup combines the pearly texture of barley and spelt, ancient grains with extraordinary nutritional properties, with a rainbow of fresh organic vegetables (sweet carrots, crunchy cabbage, tender zucchini, golden onions, aromatic celery) and borlotti beans that provide creaminess and plant-based protein. The soup is all immersed in a delicate tomato puree and flavored with Tuscan extra virgin olive oil, aromatic wild herbs, and expertly blended spices.

Produced in the rolling hills of the Valdarno valley near Arezzo in Loro Ciuffenna, this soup embodies the essence of the humble yet hearty cuisine that nourished generations of farmers during long days working in the fields. The name "Farmer's Soup" itself pays homage to the rural roots of Tuscan gastronomy, when every ingredient was grown directly by the family and transformed into dishes that provided lasting energy and warmth on cold winter evenings.

Each jar captures hours of patient cooking according to the traditional method: the barley and spelt are soaked and cooked slowly to maintain their characteristic slightly al dente texture, the vegetables are chopped into rustic pieces and added at just the right time to preserve their consistency and nutritional value, the borlotti beans are cooked until soft but not mushy, and the organic tomato puree binds all the ingredients together in a perfect harmony of earthy and comforting flavors. The dense but not overly so consistency, full of recognizable pieces, testifies to the artisanal nature of the preparation, where each element maintains its own identity while blending together. A soup that warms the soul as well as the body, perfect for rediscovering the pleasure of authentic simplicity.
 
 
 

The roots of the Farmer's Soup are deep in Tuscan agricultural civilization.

Grain and legume soup has been a cornerstone of Tuscan peasant diets since the Middle Ages. In the Valdarno countryside, as throughout central Tuscany, these hearty soups were the quintessential daily dish for sharecropping families: economical because they were prepared with homegrown ingredients, nutritious because of the perfect balance of complex carbohydrates and plant-based proteins, filling thanks to their abundant fiber content, and extraordinarily versatile because they adapted to the seasonal availability of garden vegetables.

Barley and spelt, the stars of this soup, are ancient grains cultivated in Tuscany for millennia. Spelt, in particular, has Etruscan origins and was considered sacred in ancient Rome, so much so that Roman brides offered spelt focaccia to the gods during wedding ceremonies (hence the term "confarreatio"). These rustic grains were perfect for the hilly Tuscan soils, less fertile than the plains but capable of producing grains with intense flavor and exceptional nutritional properties. In peasant pantries, sacks of barley and spelt were stored alongside dried legumes (borlotti beans, cannellini beans, chickpeas), ready to be transformed into steaming soups throughout the year.

The soup's preparation followed precise seasonal rhythms: in spring, fresh broad beans and wild asparagus were used; in summer, zucchini and ripe tomatoes; in autumn, freshly shelled borlotti beans and pumpkins; and in winter, frost-resistant cavolo nero and white cabbage. The constant element was always the Tuscan soffritto of onions, carrots, and celery, the aromatic base that gives character to all traditional soups, along with the generous use of extra virgin olive oil, added both during cooking and drizzled on the plate just before serving, in keeping with the principle that "you can never have too much oil" in authentic Tuscan cuisine. Azienda Agricola Radici proudly preserves this gastronomic tradition, offering a ready-made organic soup that retains the flavor of those prepared in the traditional kitchens of the past.
 
 
 

Choosing Organic Farmer's Soup means taking care of yourself.

Organic Farmer's Soup is a perfect example of how peasant nutritional wisdom predated the principles of modern nutritional science by centuries. The strategic combination of whole grains (barley and spelt) and legumes (borlotti beans) creates a complete protein profile, providing all the essential amino acids the human body needs: grains provide methionine, which legumes lack, while legumes provide lysine, which grains lack. This synergy makes the soup an excellent protein choice for those following vegetarian or vegan diets, or simply for those wishing to reduce their animal protein intake without compromising nutritional value.

Farro is a nutritionally extraordinary grain: rich in soluble and insoluble fiber, which supports intestinal health and maintains stable blood sugar levels, it contains higher-quality proteins than modern wheat, and provides essential minerals such as magnesium for muscle relaxation and the nervous system, phosphorus for bones, iron for tissue oxygenation, and zinc for the immune system. Pearled barley adds beta-glucans, soluble fibers that have demonstrated beneficial properties in reducing LDL cholesterol, regulating blood sugar, and strengthening the natural immune system.

Organic vegetables create a rainbow of protective phytonutrients: carrots provide beta-carotene, a precursor to vitamin A essential for vision and skin; cabbage provides vitamin C, vitamin K, and detoxifying sulfur compounds; zucchini is rich in water and minerals; onions contain the antioxidant quercetin and natural antibacterial compounds; and celery offers anti-inflammatory apigenin. Pinto beans contribute plant-based iron, potassium, magnesium, and antioxidants such as polyphenols. Organic extra virgin olive oil rounds out the nutritional profile with cardioprotective monounsaturated fatty acids and anti-inflammatory polyphenols. A complete, balanced, and deeply nutritious soup that provides lasting energy without weighing you down.
 
 
 

Best Use: Organic Farmer's Soup

• TRADITIONAL RUSTIC SOUP WITH TOASTED BREAD AND CHEESE
  Heat the Farmer's Soup by adding 2 cups of water or homemade organic vegetable broth, bring to a gentle boil and serve steaming hot in rustic bowls. Finish with a generous drizzle of Tuscan DOP Extra Virgin Olive Oil raw, a generous sprinkling of Parmigiano Reggiano DOP aged 36 months o Grated Tuscan Pecorino, freshly ground black pepper and accompany with slices of wholemeal spelt bread Lightly toasted and rubbed with garlic. A complete, healthy, and deeply satisfying lunch.
• SOUP ENRICHED WITH FRESH VEGETABLES AND EXTRA LEGUMES
  Customize your Farmer's Soup by adding it during heating. fresh organic spinach, cherry tomatoes cut in half, boiled organic chickpeas to increase protein, or rehydrated dried porcini mushrooms for an autumnal touch. Enrich with fresh rosemary, sage and thyme for an even more enveloping aroma. Complete with garlic bread croutons crunchy.
• CREAMY BASE FOR VELVETY SOUPS AND SINGLE DISH BOWL
  Blend half of the Farmer's Soup with an immersion blender to achieve a velvety consistency, keeping the other half whole for an interesting textural contrast. Or use the soup as the base for a nutritious bowl served in large bowls: arrange the soup on the bottom brown rice o organic quinoa cooked, pour over the hot soup, add grilled vegetables, toasted pumpkin seeds and an egg organic poché for a contemporary and balanced one-dish meal.

The Producer: Radici di Masi Sandra Farm

The Radici di Masi Sandra farm is located in Loro Ciuffenna, in the heart of the Arezzo Valdarno, where the Tuscan hills still preserve the living memory of sharecropping farming. With artisanal passion bordering on vocation and a profound respect for traditional recipes passed down from generation to generation, the farm produces organic vegetable preserves that capture the authentic flavors of authentic Tuscan cuisine, that of the farmhouses where every ingredient was grown by hand and transformed into wholesome nourishment following the natural rhythms of the seasons.
 
 
 

Ingredients

Barley, spelt, carrots, cabbage, zucchini, onions, borlotti beans, celery, tomato puree, salt, extra virgin olive oil, herbs, pepper. Organic products.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 352 kJ / 83 kcal
• Fat: 7,8 g (of which saturated fatty acids: 1,1 g)
• Carbohydrates: 8,1 g (of which sugars: 3,3 g)
• Fiber: 1,4 g
• Protein: 1,3 g
• Salt: 0,01 g

 
 
 
Directions for use: Heat, adding about 2 cups of water or broth. Serve with a drizzle of extra virgin olive oil.
 
 
 

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