Hearty Tuscan Farro Soup
- Total Time: 2 hours 20 minutes
- Yield: 6-8 servings 1x
Description
A hearty and comforting Tuscan-inspired soup featuring farro, beans, and pancetta, perfect for a cozy meal.
Ingredients
- 1 1/2 cups (360 ml) dried beans, such as borlotti or cannellini
- Salt, to taste
- 1/4 cup (60 ml) extra virgin olive oil
- 4 oz (115 g) pancetta or bacon, diced
- 1 medium onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 cloves garlic, minced
- 1 14-oz (420 g) can of diced tomatoes
- 6 cups (1440 ml) chicken or vegetable stock
- 1 cup (240 ml) farro
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- The night before cooking, put the beans to soak in cool water to cover to a depth of 1 inch.
- The next day, drain the beans and place in a saucepan with fresh water to cover to a depth of 1 inch. Bring to a simmer, salt, cover, and simmer gently until the beans are tender. Timing will depend on the age of the beans, and can take from 45 to over an hour. Add boiling water if needed as the beans absorb what is in the pot. When the beans are soft, drain, reserving the cooking water for use later in the recipe. Salt the beans to taste.
- While the beans are cooking, heat 2 tbsp of the olive oil in a soup pot over medium heat. Add the pancetta and sauté until the pancetta starts to release its fat. Add the onion, carrot and celery and cook until they begin to soften. Add the tomatoes and 2 cups of water, bring to a boil, cover and reduce the heat.
- Set aside about 1/2 cup of the beans. Puree the remaining beans and the reserved cooking liquid in a food processor and add to the vegetables in the soup kettle. Stir in the reserved beans. Place over low heat, and when the soup starts to simmer, add the farro and stir to mix well. The liquid should be fairly dense but not sticking to the bottom of the pan. Add a little boiling water if necessary to thin.
- Cover the pan and cook the farro for about 45 minutes, or until the grains are swollen and soft. Check frequently and add more boiling water if the puree starts to stick.
- When done, season with salt and pepper and serve immediately, garnishing the soup with a sprinkle of parsley and a drizzle of extra virgin olive oil. Pass the grated cheese at the table.
Notes
- For a vegetarian version, omit the pancetta and use vegetable stock.
- This soup can be stored in the refrigerator for up to 3 days and reheats well.
- You can also freeze it for up to 3 months.
- Adjust the seasoning to your taste and add more stock if the soup becomes too thick.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 15 grams
- Cholesterol: 15 mg
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Frequently Asked Questions
What is farro and how does it behave in this soup?
Farro is an ancient Italian wheat grain with a chewy, nutty texture. In this soup, 1 cup of farro simmers in the broth alongside pancetta, cannellini or borlotti beans, tomatoes, and vegetables, absorbing liquid and thickening the soup — the notes warn to add more stock if it becomes too thick.
Why do the dried beans need to soak overnight?
The recipe instructs soaking 1-1/2 cups of dried beans in cool water overnight. The next day they simmer separately until tender — 45 minutes to over an hour depending on bean age. The cooking water is reserved and can be added back to the soup.
Can I make this soup vegetarian?
Yes — the notes explicitly say to omit the 4 oz of pancetta and use vegetable stock instead of chicken stock for a fully vegetarian version. 
Does this soup keep and reheat well?
Yes — the notes say it keeps refrigerated for up to 3 days and can be frozen for up to 3 months. Because farro continues absorbing liquid, add stock when reheating to restore the original consistency.
This recipe really looks good. Thanks for posting.