This soup is quite different to the famous farro soup of Lucca that most Tuscans know so well, in which the beans are blended into a creamy purée, making a very thick, hearty soup to warm you to the core in cold weather. Better suited to the warmer months, this farro soup can be served as a cold dish. It’s refreshing, light and nourishing, just perfect for summer eating. However, when served hot, this soup is brothy and warming, ideal for inter-seasonal weather, such as a chilly spring evening. It’s versatile that way. Overnight, the farro soaks up all the broth, and the resulting cold mixture becomes more like a farro salad, delicious eaten just as is with a swirl of olive oil and an extra grind of black pepper over the top.