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A simple farro soup made with borlotti beans, carrot, onion, pancetta and garlic. It’s packed full of flavour and makes for a filling, warming and absolutely delicious dinner or lunch during the colder months.
Farro is a wheat grain that’s very similar to spelt, it’s very popular in Italy and is absolutely delicious in many soups, stews and salads. This farro soup is made with a base of carrot, celery, onion, pancetta and borlotti beans. The farro is then cooked in the puree and stock making for an absolutely delicious, flavour packed, hearty soup.
Addio Antonio Carluccio!
I have to go slightly off topic regarding this farro soup today because I am completely saddened and devastated that the great and much loved Italian chef, writer and restaurateur commendatore Antonio Carluccio OBE passed away yesterday. I admired him greatly and he will be sorely missed by many.
Known as the godfather of Italian cooking Antonio had a great passion for food, mushrooms in particular and took great joy in showing others how to cook real Italian food in the UK. When I first took an interest in cooking, I would watch his shows, read his books and follow his recipes, sparking my love for Italian food so much so that I decided to move to Italy.
I can’t quite believe that he is gone and with a heavy heart, I will celebrate his life by cooking up a big Italian feast and raise a glass or two to the inspirational and irreplaceable Antonio Carluccio!
I’d love to know who inspires you to cook and who you truly admire? Let me know in the comments.
Find the recipe with step by step photos for this Tuscan farro soup below.
How To Make Tuscan Farro Soup With Beans – Step By Step
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 (photos 1 & 2).
Rinse the canned borlotti beans and add them to the veg 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 it’s fine.) photos 3 & 4
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.
More Soup Recipes To Try;
- 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.
Tuscan Farro Soup with Beans
- 1 carrot
- 1 golden onion
- 1 celery stalk
- 2 garlic cloves , finely chopped
- 1 cup (100g) smoked pancetta cubed
- 2 sprigs rosemary
- 3 cups (800g) pre-cooked borlotti beans (cranberry beans)
- 1 cup (180g) farro/spelt
- 5 cups (1250ml) vegetable stock
- 2 tbsp passata/pureed tomatoes
- 1 tbsp olive oil
- salt and pepper to season
- First finely chop the carrot, celery and onion. Add the olive oil and chopped veg to large pot and saute gently on a medium/low heat until soft. Add the pancetta and garlic and cook for a further 3 minutes, stirring occasionally.
- Rinse the canned borlotti beans and add them to the veg 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/spelt thoroughly under running cold water.
- Place the liquid puree back over a medium heat and add the farro or spelt.
- Add the passata, 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.
- 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 this brand 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 here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here