tuscan farro soup

A simple and delicious Tuscan Farro Soup made with hearty veggies, borlotti beans (cranberry beans), pancetta and garlic. It&#039;s packed with flavour, super nutritious and perfect for keeping cosy during the colder months!

Tuscan Farro Soup with Beans

carrot (finely chopped)

onion (finely chopped)

celery (finely chopped)

garlic (finely chopped)

pancetta

rosemary

pre-cooked borlotti beans ((cranberry beans) 800 grams)

farro (can

vegetable stock ((1250 milliliters))

olive oil

salt and pepper (to season)

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.

https://embed.mediavine.com/videos/ck59w04ogt4lknxvdjm0

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

This easy, hearty, protein-rich farro soup is so comforting! Saute a few vegetables, add canned beans, tomatoes, stock, and farro. Let it simmer for about 30 minutes. Then stir in some spinach and fresh herbs. You’ll have a big pot of flavor-packed soup, perfect for chilly evenings. It’s also ideal for batch-cooking, as it freezes well! Serve it as is, or with some crusty bread.

Tuscan Farro Soup with White Beans and Vegetables

Extra virgin olive oil, (I used the Italian Nocellara EVOO)

red onion, (halved and thinly sliced)

celery sticks, (chopped)

Kosher salt

garlic cloves, (minced)

low-sodium vegetable or chicken stock

whole San Marzano tomatoes

white beans, (drained and rinsed)

farro, (rinsed)

1- inch Parmesan rind

baby spinach, (packed)

parsley

red wine vinegar

Parmesan

In a large Dutch oven or pot, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering. Add the onions, carrots, and celery. Season with a little kosher salt and cook, tossing occasionally until the vegetables have softened.

Add the garlic and toss for 30 seconds or so, then add the tomatoes, stock, white beans, farro, and parmesan rind.

Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer. Allow the soup to simmer until the farro is tender, about 30 minutes or so.

Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup). Stir in the spinach, parsley, and red wine vinegar.

https://content.jwplatform.com/videos/u3cYOirF.mp4

Hearty farro soup with white beans and tomatoes.

Tuscan-Style Farro Soup

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Tuscan Farro Soup with Beans

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Top 2 tuscan farro soup recipes from across the web

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Tuscan Farro Soup with Beans

Tuscan Farro Soup with White Beans ...

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