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    Home » Recipes » Soups

    Tuscan Farro Soup with Beans

    Published: Jan 25, 2021, Last updated: Feb 9, 2021 by Emily This post may contain affiliate links.

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    A simple and delicious Tuscan Farro Soup made with hearty veggies, borlotti beans (cranberry beans), pancetta and garlic. It's packed with flavour, super nutritious and perfect for keeping cosy during the colder months!

    Tuscan farro soup in a bowl with a spoon and rosemary

    Farro is an ancient Italian wheat grain that's very similar to spelt, it's very popular in Italy and is so delicious added to soups, stews and salads.

    This soup is one of my favourite ways to use it because it's super simple but packed with incredible flavour. Made from sweet, hearty vegetables, smoked pancetta, beans and rosemary.

    Serve it with plenty of 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 (also known as cranberry beans).

    See the photo below that shows all the ingredients you need!

    An overhead shot of all the ingredients you need to make Tuscan farro soup

    First finely chop the carrot, celery and onion and saute gently on a low heat until soft. Add the pancetta and garlic and cook for a further 3 minutes, stirring occasionally (photo 1).

    Rinse the canned borlotti beans and add them to the veg and pancetta with the vegetable stock (photo 2).

    Step by step photos showing how to make Tuscan farro soup

    Blitz the beans, veg and pancetta into a puree using a hand-held blender, don't worry if it's not completely smooth as long as the majority of the mixture has been pureed it's fine (photos 3).

    Place the liquid puree back over a medium heat and add the farro or spelt (make sure to rinse the farro thoroughly first).

    Add the passata, 3 more cups of vegetable stock (750ml) and rosemary, stir the soup and cook covered for 30-40 minutes until the farro is cooked through. Serve in large bowls with a drizzle of olive oil, a sprinkling of pepper and some crusty bread (photo 4).

    A close up of a spoonful of farro soup

    Recipe tips and FAQs

    • Prepping the farro - Make sure to rinse the farro under cold running water for a few seconds before starting.
    • Make it vegetarian - you can omit the pancetta for a meat-free version.
    • Texture - I like to blend the majority of the soup so it's smooth before I add the farro which gives the soup both a creamy texture with chewy hearty farro. You can leave the whole soup chunky if you prefer.
    What can I use instead of farro?

    You can use barley or spelt instead of farro they work just as well!

    Can I prep this soup in advance?

    Yes, you can prepare the soup and store it in the fridge until you're ready to serve it. It tastes even better the next day!

    How long does it last?

    The soup will keep well in the fridge for 3-4 days or you can freeze the soup for up to 3 months in suitable containers. Thaw it completely before reheating until piping hot!

    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've tried this farro soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

    This post was first published on 9th November 2017 but has since been updated.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of a bowl of farro soup
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    5 from 6 votes

    Tuscan Farro Soup with Beans

    A simple and delicious Tuscan Farro Soup made with hearty veggies, borlotti beans (cranberry beans), pancetta and garlic. It's packed with flavour, super nutritious and perfect for keeping cosy during the colder months!
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 6 people
    Calories 333kcal
    Author Emily Kemp

    Ingredients

    • 1 carrot finely chopped
    • 1 onion finely chopped
    • 1 celery stalk finely chopped
    • 2 garlic cloves finely chopped
    • ½ cup smoked pancetta cubed (100g)
    • 2 sprigs rosemary
    • 3 cups pre-cooked borlotti beans (cranberry beans) 800g
    • 1 cup farro can also use spelt or barley (180g)
    • 5 cups vegetable stock (1250ml)
    • 2 tablespoon passata (tomato puree) can also use tomato paste
    • 1 tablespoon olive oil
    • salt and pepper to season

    Instructions

    • Add the olive oil (1 tbsp) and chopped carrot, celery and onion to large pot and saute gently on a medium/low heat until soft. Add the pancetta (½ cup/100g) and garlic (2 cloves) and cook for a further 2-3 minutes, stirring occasionally.
    • Rinse the canned borlotti beans (3 cups/800g) and add them to the vegetables and pancetta with 2 cups/500ml of vegetable stock.
    • Blitz the beans, veg and pancetta into a puree using a hand-held blender ( don't worry if it's not completely smooth as long as the majority of the mixture has been pureed)
    • Rinse the farro thoroughly under running cold water. Put the soup back over a medium heat and add the farro (1 cup/180g).
    • Add the passata (2 tbsp), 3 more cups of vegetable stock (750ml), a pinch of salt and pepper and rosemary sprigs, stir the soup and cook covered for 30-40 minutes until the farro is cooked through.
    • Serve in large bowls with a drizzle of olive oil, a sprinkling of pepper and some crusty bread.

    Notes

    • Prepping the farro - Make sure to rinse the farro under cold running water for a few seconds before starting.
    • Make it vegetarian - you can omit the pancetta for a meat-free version.
    • Texture - I like to blend the majority of the soup so it's smooth before I add the farro which gives the soup both a creamy texture with chewy hearty farro. You can leave the whole soup chunky if you prefer.
    • Leftovers & freezing - leftovers will keep well in the fridge for 3-4 days or can be frozen for up to 3 months.

    Nutrition

    Calories: 333kcal | Carbohydrates: 50g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 1404mg | Potassium: 568mg | Fiber: 14g | Sugar: 4g | Vitamin A: 2214IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 3mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Soup Recipes

    • An overhead shot of a bowl of Ligurian minestrone with lots of vegetables and basil pesto sitting on a wooden background
      Ligurian Minestrone Soup with Pesto
    • An overhead shot of a bowl of Pappa al Pomodoro Italian bread soup
      Pappa al Pomodoro (Italian Bread Soup)
    • A bowl of Carabaccia onion soup with a piece of cheesy bread at the side
      Carabaccia (Tuscan Onion Soup)
    • An overhead shot of Italian lentil soup in a bowl
      Italian Lentil Soup (Zuppa di Lenticchie)

    Reader Interactions

    Comments

    1. Tatiana

      September 23, 2022 at 2:22 am

      What is a good substitute for cranberry beans as we don’t have those in the USA unless I just have never seen it?

      Reply
      • Emily

        September 25, 2022 at 8:52 am

        You could use cannellini beans instead 🙂

        Reply
    2. Vicki

      August 14, 2022 at 7:27 pm

      I am not familiar with borlotti beans, is there a substitute I could use?

      Reply
      • Emily

        August 14, 2022 at 7:37 pm

        Hi Vicki, you could use cannellini beans instead 🙂

        Reply
      • BKG

        October 18, 2022 at 4:38 pm

        Borlotti beans are pinto beans

        Reply
      • BKG

        October 18, 2022 at 4:42 pm

        pinto beans or cranberry beans

        Reply
        • Emily

          October 18, 2022 at 5:26 pm

          Borlotti beans (aka cranberry beans) are slightly different from Pinto beans but you could use them in this recipe if you have them.

    3. Anne

      February 16, 2022 at 12:08 am

      This recipe sounds very good. In reading through it I have a couple of questions:
      Of the 5 cups of vegetable broth, it says to add it (no amount mentioned) to the bean and veggie mixture then purée. Then 3 more cups are to be added after that. So, should there have been just 2 of the 5 cups added for puréeing then the remaining 3 or are all 5 added for puréeing then 3 more next, totaling 8 cups?
      Also, is the 1 tablespoon of olive oil for serving or did I miss it earlier, such as for cooking the mirepoix? If not, should it say it’s for serving?
      Or, did I read it wrong on both issues?
      I’ll take my best guess and see what happens!

      Reply
      • Emily

        February 16, 2022 at 9:12 am

        Hi Anne, everything is detailed in the recipe card at the bottom of the post. The first instruction tells you to add the olive oil to the soffritto (carrot, celery, onion), step 2 tells you to add 2 cups of stock to the beans and step 5 tells you to add the remaining 3 cups (5 cups total). Hope this helps!

        Reply
    4. Alissa

      January 06, 2022 at 4:48 pm

      I've been searching for this recipe since vacationing in Lucca a few years ago. This is by far the most authentic I've found online. Thanks for sharing!

      Reply
    5. Patty

      December 15, 2020 at 10:56 pm

      I have just found your site and am looking forward to trying so many of your delectable dishes! I am wondering if the Tuscan bean and farro soup can be frozen or whether the texture would be compromised. Thank you!

      Reply
      • Inside the rustic kitchen

        December 16, 2020 at 3:28 pm

        Hi Patty, yes you can freeze the soup with no issues. Hope you enjoy it!

        Reply
    6. maria

      April 29, 2018 at 5:29 am

      Rain and cooler temperatures make this the perfect soup, even in the spring. This is, without a doubt, one of my favorite soups. Your photography, as always, is amazing! Thanks for sharing Emily ♥5 stars

      Reply
      • Inside the rustic kitchen

        April 29, 2018 at 11:05 am

        Aw thank you so much Maria, it's one of my favs too!

        Reply
    7. Alia @ Everyday Easy Eats

      November 16, 2017 at 2:53 am

      Hi! Your Tuscan Farro Soup with Beans looks so comforting! Perfect now that the weather is cooling down. Great work!! 🙂

      Reply
    8. Pretty

      November 14, 2017 at 12:30 pm

      I really need this soup right now to warm me up. It looks delicious and would be great to make in a big batch for lunch for the whole week.5 stars

      Reply
    9. Carlos At Spoonabilities

      November 10, 2017 at 3:42 am

      The soup looks so hearty and conforming! I would love to have a full bowl right now.5 stars

      Reply
      • Inside the rustic kitchen

        November 10, 2017 at 10:05 am

        Thanks so much Carlos, it's perfect at this time of year.

        Reply
    10. Sarah

      November 09, 2017 at 1:51 pm

      Soup season has absolutely begun in my house! This looks packed with flavor and completely comforting, can't wait to try!

      Reply
      • Inside the rustic kitchen

        November 09, 2017 at 2:31 pm

        Thanks so much Sarah, I hope you enjoy it!

        Reply
    11. Jacque

      November 09, 2017 at 3:17 pm

      Sounds soul warming!5 stars

      Reply
      • Inside the rustic kitchen

        November 09, 2017 at 4:07 pm

        It definitely is, thanks Jacque!

        Reply
    12. Alyssa

      November 09, 2017 at 2:59 pm

      This looks so hearty and delicious. I love soup with lots of textures in it and I know the farro must add just the right amount of chew! #pinning

      Reply
      • Inside the rustic kitchen

        November 09, 2017 at 4:07 pm

        Thanks so much Alyssa, this is one of my favourites!

        Reply
    13. Bintu | Recipes From A Pantry

      November 09, 2017 at 12:39 pm

      This soup looks so filling and delicious! I too am very sad about Antonio Carluccio, he will be sorely missed.5 stars

      Reply
      • Inside the rustic kitchen

        November 09, 2017 at 1:54 pm

        Thank you Bintu, It's such a sad time, he truly will be!

        Reply

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