Zuppa di Farro

Nutrition · per serving

Steps

1. 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.

   100 g yellow onion, finely diced2 cloves (8 g) garlic cloves, thinly sliced1 tsp (2 g) rosemary, finely chopped240 g canned borlotti beans, drained and rinsed800 ml vegetable or light chicken stock, hot120 g pearled farro
2. 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.

   20 ml olive oil60 g pancetta, diced
3. 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.

   100 g yellow onion, finely diced2 cloves (8 g) garlic cloves, thinly sliced1 tsp (2 g) rosemary, finely chopped
4. 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.

   15 g tomato paste200 g canned chopped tomatoes
5. 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.

   120 g pearled farro800 ml vegetable or light chicken stock, hot
6. 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.

   240 g canned borlotti beans, drained and rinsed3 g fine sea salt1 g black pepper, freshly ground
7. 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. 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.

   10 ml extra-virgin olive oil1/2 tsp (1 g) rosemary leaves, very finely choppedto taste black pepper, freshly ground

Origin & History

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.