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!
Servings: 6 people
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 (cranberry beans) 800g
- 1 cup farro can also use spelt or barley (180g)
- 5 cups vegetable stock (1250ml)
- 2 tbsp passata (tomato puree) can also use tomato paste
- 1 tbsp 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 (1/2 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.
Video
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
