Italian cuisine · Soups & Stews

Farro Soup

Thick Tuscan farro soup with borlotti beans, root vegetables and rosemary, slow-cooked and drizzled with olive oil.

Ingredients · for 4 servings

• 250 g farro
• 250 g borlotti beans (canned, drained)
• 2 celery stalks
• 2 carrots
• 1 onion
• 3 garlic cloves
• 400 g tomato passata
• 1.2 l vegetable stock
• 2 sprigs rosemary
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the farro in a sieve under cold water; cut the onion, celery and carrots into small dice and finely chop the garlic.
2. Heat 3 tbsp olive oil in a heavy pot and sweat the root vegetables over medium heat for 8–10 min. until soft, without letting them colour.
3. Add the garlic and a sprig of rosemary, cook for 1 min., then stir in the tomato passata and simmer for 5 min.
4. Purée half the borlotti beans finely with a little vegetable stock and pour into the pot together with the remaining stock.
5. Stir in the farro and cook uncovered over low heat for 35–40 min. until the grains are tender and the soup is spoon-thick; add more stock if needed.
6. Fold in the remaining beans, season with salt and pepper and serve drizzled with the remaining olive oil and finely chopped rosemary.