Zuppa di Farro
This Tuscan-style farro soup is hearty, savory, and deeply comforting, with chewy grains, creamy borlotti beans, sweet tomato, and the aromatic lift of rosemary. Pancetta enriches the broth without overpowering it, creating a balanced, rustic bowl that feels both simple and luxurious.
Ingredients
Base soffritto e brodo
- 20 mlolive oil
- 60 gpancetta, diced
- 100 gyellow onion, finely diced
- 2 cloves (8 g)garlic cloves, thinly sliced
- 1 tsp (2 g)rosemary, finely chopped
- 15 gtomato paste
- 200 gcanned chopped tomatoes
- 800 mlvegetable or light chicken stock, hot
- 3 gfine sea salt
- 1 gblack pepper, freshly ground
Zuppa
- 120 gpearled farro
- 240 gcanned borlotti beans, drained and rinsed
Per servire
- 10 mlextra-virgin olive oil
- 1/2 tsp (1 g)rosemary leaves, very finely chopped
- to tasteblack pepper, freshly ground
Instructions
- 1
Prepare all ingredients before you start: finely dice the onion, slice the garlic, chop the rosemary, drain and rinse the borlotti beans, and keep the stock hot in a separate pot or kettle. Rinsing the farro briefly under cold water helps remove surface starch and keeps the soup broth clear.
- 2
In a heavy soup pot over medium heat, warm the olive oil and add the pancetta. Cook for 3-4 minutes until the fat renders and the pancetta is lightly golden but not hard. This builds the savory base of the soup.
- 3
Add the onion and cook for 5-6 minutes, stirring often, until soft and translucent. Add the garlic and chopped rosemary and cook for 30-60 seconds, just until fragrant; do not let the garlic brown or it can turn bitter.
- 4
Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Add the chopped tomatoes and simmer for 2 minutes, stirring and scraping the bottom of the pot so the flavors concentrate.
- 5
Add the farro and stir well to coat it in the soffritto for about 30 seconds. Pour in the hot stock, bring to a gentle boil, then lower to a steady simmer. Cook uncovered for 18-20 minutes, stirring occasionally, until the farro is tender but still pleasantly chewy.
- 6
Add the borlotti beans and simmer for 5 more minutes to heat through and let the flavors meld. For a more traditional, velvety texture, mash a small ladleful of beans against the side of the pot and stir them back in. Season with salt and the measured black pepper, tasting before adding all the salt because pancetta and stock can already be salty.
- 7
Turn off the heat and let the soup rest for 3 minutes. This short rest helps the broth thicken slightly as the farro settles and absorbs flavor.
- 8
Ladle into warm bowls and finish each serving with extra-virgin olive oil, the finely chopped rosemary leaves, and more black pepper to taste. Serve hot, ideally with crusty bread if desired.
Nutrition per serving
Notes
- •Using pearled farro is the best way to keep this dish within 45 minutes; semi-pearled or whole farro will need significantly longer cooking.
- •If the soup thickens too much as it stands, loosen it with a splash of hot water or stock before serving.
- •For deeper flavor, use homemade light chicken stock; for a more rustic bean-forward version, use vegetable stock.
- •A small grating of Parmigiano-Reggiano on top is delicious, though not essential.
Background
Zuppa di farro is strongly associated with Tuscany, especially Garfagnana, where farro has been cultivated since ancient times. Rustic soups like this were peasant staples, stretching grains, beans, herbs, and a little cured pork into a nourishing meal. The dish remains a classic example of central Italian cucina povera transformed by careful technique and excellent ingredients.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free