Entree: Italy – Umbria – Zuppa di Farro (hearty farro and bean soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 cup (200 g) pearled farro (dry)
- 6 cups (1.4 L) vegetable or chicken stock
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for finishing
- 4 oz (115 g) pancetta, diced
- 1 medium yellow onion, diced, approx. 6 oz (170 g)
- 2 carrots, diced, approx. 6 oz (170 g)
- 2 celery stalks, diced, approx. 4 oz (115 g)
- 3 cloves garlic, minced, approx. 0.6 oz (18 g)
- 1 can 14 oz (400 g) diced tomatoes
- 1 can 15 oz (425 g) cannellini beans, drained and rinsed
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup (50 g) grated Pecorino Romano or Parmesan
- 2 tbsp (30 ml) extra-virgin olive oil for finishing

Instructions

1. Rinse farro under cold water and drain. If using whole farro, soak or pre-cook according to package; pearled farro in this recipe cooks more quickly.
2. In a large pot over medium heat, warm 2 tbsp (30 ml) olive oil. Add diced pancetta and cook until lightly crisp and fat renders, about 4–5 minutes.
3. Add onion, carrot, and celery and sauté until softened, about 6–8 minutes. Stir in garlic and cook 1 minute until fragrant.
4. Add diced tomatoes with their juices, drained farro, rosemary, bay leaf, and stock. Bring to a boil, then reduce to a gentle simmer.
5. Simmer uncovered until farro is tender but still has bite, about 25–35 minutes, stirring occasionally and adding a splash more stock or water if the soup becomes too thick.
6. Stir in the drained cannellini beans and simmer 5 more minutes to heat through. Season to taste with salt and pepper; remove rosemary stems and bay leaf.
7. To serve, ladle into bowls, sprinkle with grated Pecorino or Parmesan, and drizzle 1/2 tbsp (7.5 ml) to 1 tbsp (15 ml) extra-virgin olive oil over each portion.