Tuscan Farro Soup with Beans
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.
Servings: 6 people
- 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.