Farro soup
4 servings
90 minutes
Farro soup is the heart of Italian rustic cuisine, infused with the aromas and traditions of the Mediterranean. Farro, an ancient grain, gives the dish a unique texture and nutty flavor. Combined with tender white beans, the sweetness of carrots and tomatoes, and the freshness of basil and parsley, the soup becomes a warm, hearty treat perfect for cozy family lunches. Light spices—salt and pepper—subtly enhance the natural flavor notes, while a generous portion of grated Parmesan completes the composition with creaminess. This soup is not just a dish but a whole story reflecting Italy's culinary heritage and love for simple yet exquisite recipes.
1
Pour oil into a deep skillet and heat over medium heat. After a minute, add onion, celery, carrot, a large pinch of salt, and a little pepper.
- Extra virgin olive oil: 2 tablespoons
- Onion: 1 head
- Celery stalk: 2 stems
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Cook for 5-10 minutes until the vegetables are soft, then add garlic, tomatoes, farro, beans, broth and stir.
- Garlic: 20 g
- Tomatoes: 2 pieces
- White beans: 1 jar
- Vegetable broth: 6 glasss
3
Bring to a boil, then reduce the heat so the mixture simmers steadily. Cook for at least 1 hour until the beans and farro are tender. Add water or broth if needed. Then add basil and parsley and cook for another 5 minutes.
- White beans: 1 jar
- Basil: 35 g
- Chopped parsley: 70 g
4
Add salt and pepper to taste, and serve with grated Parmesan on the table.
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: to taste
