Tuscan Farro Soup with Beans
User Reviews
4.8
16 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
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Total Time
1 hr
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Servings
6 people
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Calories
333 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Farro Soup with Beans
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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!
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Ingredients
- 1 carrot finely chopped
- 1 onion finely chopped
- 1 celery finely chopped, stalk
- 2 garlic finely chopped, cloves
- 1/2 cup pancetta 100g, smoked, cubed
- 2 rosemary sprigs
- 3 cups borlotti beans cranberry beans) 800g, pre-cooked
- 1 cup farro can also use spelt or barley (180g
- 5 cups vegetable stock 1250ml
- 2 tbsp tomato passata can also use tomato paste, tomato puree
- 1 tbsp olive oil
- salt to season
- black 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.
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 Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
11mg
(4%)
Sodium
1404mg
(59%)
Potassium
568mg
(12%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
2214IU
(44%)
Vitamin C
4mg
(4%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 1404mg | 59% |
| Potassium | 568mg | 12% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 2214IU | 44% |
| Vitamin C | 4mg | 4% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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