FARRO SOUP
Cozy Up with a Bowl of Rustic Farro Soup
As the weather cools, there’s nothing quite like a hearty, comforting soup to warm you from the inside out. Today, we’re sharing a recipe for Farro Soup – a traditional Italian soup brimming with flavor and wholesome ingredients. This isn’t your average soup; it’s a celebration of simple, rustic cooking that will transport you to the Italian countryside with every spoonful.
Farro, an ancient grain, is the star of this soup. It’s incredibly nutritious, packed with protein and fiber, and has a delightfully chewy texture. Combined with tender beans, aromatic vegetables, and fragrant herbs, this soup is both satisfying and good for you. It’s a perfect weeknight meal or a comforting dish to share with loved ones.
What makes this Farro Soup special?
- Authentic Flavors: We’ve stayed true to the traditional Italian roots of this soup, using simple, high-quality ingredients to create a truly authentic taste.
- Hearty and Filling: The combination of farro and beans makes this soup incredibly satisfying and keeps you feeling full for hours.
- Nutrient-Rich: Farro is a nutritional powerhouse, and this soup is packed with vitamins, minerals, and fiber.
- Versatile: Feel free to adjust the vegetables to your liking or add a touch of heat with a pinch of red pepper flakes.
Tips for the Best Farro Soup:
- Soaking is Key: Don’t skip the overnight soaking for the farro and beans. This helps them cook more evenly and reduces cooking time.
- Quality Ingredients: Use the best quality ingredients you can find, especially the olive oil and herbs.
- Simmer, Don’t Boil: Simmering the soup gently allows the flavors to meld together beautifully.
- Adjust Consistency: Add water as needed to achieve your desired consistency. Some prefer a thicker soup, while others like it a little more brothy.
Frequently Asked Questions:
Q: What is farro?
A: Farro is an ancient grain with a nutty flavor and chewy texture. It’s a great source of protein, fiber, and nutrients.
Q: Can I use canned beans instead of dried?
A: While you can use canned beans, the flavor won’t be quite as rich. If you do use canned beans, reduce the cooking time accordingly.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day, as the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: This recipe, as written, is not vegetarian or vegan due to the ham hock. To make it vegetarian, omit the ham hock and use vegetable broth. To make it vegan, omit the ham hock and use vegetable broth.
We hope you enjoy this comforting and flavorful Farro Soup! It’s a dish that’s sure to become a family favorite.
Farro Soup
Ingredients
- 1 pound dried borlotti beans soaked overnight, drained and rinsed
- 1 medium onion
- 1/2 pound ham hock or Prosciutto end
- 5 fresh sage leaves
- 1 whole garlic clove
- 6 ounces farrow soaked overnight, drained and rinsed
- 1/2 cup extra virgin olive oil
- 1 medium carrot diced
- 1 stalk celery diced
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 tsp fresh rosemary chopped
- 4 fresh sage leaves
- 1 fresh basil leaf
- 6 canned Italian plum tomatoes squeezed and chopped with liquid reserved
- salt salt to taste
- fresh black pepper to taste
Instructions
- Place beans in a soup pot with salt, ham hock, sage, onion, garlic and enough water to cover by 2 inches.
- Cover and cook for one hour or until tender. When the beans are cooked, remove the pork rind and blend 3/4 of the beans with the bean liquid and onion.
- Return to the pot.
- Heat the oil in a skillet and sauté the carrot, onion, celery, rosemary, garlic, basil and sage for 7 minutes, stirring constantly.
- Add the tomatoes, 3 tablespoons hot water and continue to cook for 10 minutes.
- Blend the vegetable mixture and add to the pot.
- Bring to a boil and add the farro, cover and cook over low heat for 30 minutes.
- Add salt and pepper to taste.
- Add water as necessary to maintain a dense consistency.
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