Tuscan Farro And Bean Soup (Zuppa Di Farro) Recipe

Name: Tuscan Farro And Bean Soup (Zuppa Di Farro)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 splash extra-virgin olive oil for serving; 1 small brown onion, finely chopped; 1 small carrot, finely chopped; 1 stick celery, finely chopped; 2 tablespoons olive oil; 2 ounces (50 grams) pancetta, about 4 thin slices; 1 sprig rosemary; 4 to 5 fresh sage leaves; 1 pinch salt and pepper, to taste; 1/2 of a 14-ounce can (7 ounces or 200 grams) peeled tomatoes; 18 ounces (500 grams) of canned borlotti beans; 3 cups water or vegetable stock, more to taste; 1 cup (200 grams) of farro (semi-pearled or pearled, not whole grain)

Servings: persons

1 splash extra-virgin olive oil for serving
1 small brown onion, finely chopped
1 small carrot, finely chopped
1 stick celery, finely chopped
2 tablespoons olive oil
2 ounces (50 grams) pancetta, about 4 thin slices
1 sprig rosemary
4 to 5 fresh sage leaves
1 pinch salt and pepper, to taste
1/2 of a 14-ounce can (7 ounces or 200 grams) peeled tomatoes
18 ounces (500 grams) of canned borlotti beans
3 cups water or vegetable stock, more to taste
1 cup (200 grams) of farro (semi-pearled or pearled, not whole grain)

1
Heat the olive oil in a wide soup pot or saucepan; add the chopped onion, carrot, and celery and gently cook until soft and translucent. Add the pancetta and continue cooking until the fat has melted. Add herbs and peeled tomatoes and season with salt and pepper.
2
Add the cooked borlotti beans, along with their liquid. (Note: if using dried beans for this recipe that you will cook yourself, begin with about 7 ounces or 200 grams dried beans, soak them overnight, and boil them in plenty of water until tender -- about one hour). Stir to combine everything and add 2 cups of water. Bring the mixture to a simmer, cook 10 minutes uncovered, then remove from heat. Remove the rosemary stick and blend (an immersion blender is ideal for this) until smooth.
3
Add the farro to the bean puree (along with another cup of water to loosen it, using more or less as necessary) and continue cooking over low heat for about 30 to 40 minutes, stirring every now and then to check that the soup is not sticking to the bottom of the pan, until the farro is cooked al dente (with a pleasant bite to it, like pasta). It should be a fairly thick soup but you can add more water to your liking. Check for seasoning.
4
Serve the soup with freshly ground black pepper and extra virgin olive oil drizzled over the top.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 splash extra-virgin olive oil for serving, 1 small brown onion, finely chopped, 1 small carrot, finely chopped, 1 stick celery, finely chopped, and more.

Yes, Tuscan Farro And Bean Soup (Zuppa Di Farro) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Farro And Bean Soup (Zuppa Di Farro)

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