A simple and delicious Tuscan Farro Soup made with hearty vegetables, borlotti (cranberry) beans, smoked pancetta and garlic. It’s full of flavour, nutritious and perfect for chilly days.
Farro is an ancient Italian wheat grain similar to spelt and often used in soups, stews and salads. In this recipe it adds a nutty chew that complements the creamy bean base and smoky pancetta.
This soup is straightforward to make yet delivers deep, comforting flavour from sweet vegetables, rosemary and pancetta, balanced by the earthiness of borlotti beans. Serve it with crusty bread or homemade focaccia for dipping.
Ingredients – what you need
To make this farro soup you’ll need: farro (or spelt or barley), vegetables (carrot, celery & onion), garlic, rosemary, pancetta, vegetable stock, and borlotti beans (cranberry beans).
Start by finely chopping the carrot, celery and onion. Sauté them gently in olive oil over low to medium-low heat until soft. Add the pancetta and garlic and cook for a further 2–3 minutes, stirring occasionally.
Rinse the canned borlotti beans and add them to the pot with about 2 cups (500ml) of vegetable stock. Use a hand blender to pulse the beans, vegetables and pancetta into a mostly smooth purée — it can remain slightly textured.
Rinse the farro under cold running water, then return the puréed mixture to a medium heat. Stir in the rinsed farro, 2 tbsp passata (or tomato paste), three more cups (750ml) of vegetable stock and two sprigs of rosemary. Season with salt and freshly ground pepper.
Cover and simmer for 30–40 minutes, or until the farro is tender but still has a pleasant bite. If the soup becomes too thick, add a little more stock or water to reach your desired consistency.
Serve the soup in large bowls with a drizzle of extra virgin olive oil, a grind of black pepper and plenty of crusty bread.
Recipe tips and FAQs
- Prepping the farro – rinse the farro under cold running water for a few seconds before cooking to remove any dust.
- Vegetarian option – omit the pancetta for a meat-free version; you can add a splash of smoked paprika for a hint of smokiness if desired.
- Texture – blending most of the soup creates a creamy base while leaving the farro whole adds chew and body. If you prefer a chunky soup, skip the purée step.
Barley or spelt are good substitutes and work well in this soup.
Yes. You can prepare the soup ahead and refrigerate it; flavours often improve after resting overnight.
Store in the fridge for 3–4 days or freeze for up to 3 months. Thaw completely and reheat until piping hot before serving.
More soup recipes you might like
- Ribollita – Tuscan Vegetable Soup
- Chickpea Soup
- Pappa al Pomodoro – Tomato Bread Soup
- Comforting Zucchini Potato Soup
- Wild Mushroom Soup
- Cinnamon Pumpkin Soup
If you try this farro soup, please rate the recipe and leave a comment to let me know how it turned out — I love hearing from readers. Follow the blog on social channels to see more recipes and updates.
This post was first published on 9th November 2017 and has been updated since.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make the dish successfully.
Tuscan Farro Soup with Beans
By Emily
Ingredients
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup smoked pancetta, cubed (100g)
- 2 sprigs rosemary
- 3 cups pre-cooked borlotti beans (800g)
- 1 cup farro (can use spelt or barley) (180g)
- 5 cups vegetable stock (1250ml)
- 2 tbsp passata (tomato purée) or tomato paste
- 1 tbsp olive oil
- Salt and pepper, to season
Instructions
- Heat 1 tbsp olive oil in a large pot. Add chopped carrot, celery and onion and sauté on medium-low until soft. Add pancetta and garlic and cook 2–3 minutes, stirring.
- Rinse the canned borlotti beans and add to the pot with 2 cups (500ml) of vegetable stock.
- Use a hand blender to purée the beans, vegetables and pancetta until mostly smooth.
- Rinse the farro under cold water. Return the soup to medium heat and add the farro.
- Stir in 2 tbsp passata, 3 more cups (750ml) vegetable stock, rosemary sprigs, salt and pepper. Cover and simmer 30–40 minutes until farro is cooked.
- Serve hot with a drizzle of olive oil, a grind of pepper and crusty bread.
Notes
- Prepping the farro – rinse it under cold water before cooking.
- Make it vegetarian – omit pancetta for a meat-free soup.
- Texture – blend most of the soup for creaminess, then add whole farro for chew. Or leave unblended for a chunky version.
- Storage – keeps 3–4 days in the fridge or up to 3 months frozen.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 50 g |
Protein: 13 g |
Fat: 10 g |
Fiber: 14 g
Nutrition information is an approximation.
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