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Few meals are more satisfying when it’s frigid outside than a big bowl of Tuscan Farro Soup. I have many favorites like Pappa al Pomodoro and Pasta e Fagioli, but I’m always looking for new soup recipes to try.

illustration of Tuscan Farro Soup

But this Tuscan Farro Soup recipe is from Giovanna. We decided to do a ‘soup swap’ post – I made her Farro and Borlotti Bean Soup, and she made one of my favorites Vegan Butternut Squash Soup with her own twist – a dollop of fresh, sheep’s milk ricotta. Yum!

Her recipes continue to amaze me. Is it her Italian heritage or just a gift, to come up with uncomplicated recipes with such extraordinary flavor (I’m looking at you ragu sauce!)? Whatever the answer, this soup is delicious: hearty, healthful, filling, fantastic.

Tuscan Farro Soup

Prep: 10 minutes
Cook: 1 hour 40 minutes
Total: 1 hour 50 minutes
Course: Main Course, Soup
Cuisine: Italian
Calories: 319
Servings: 6 people
Look for cranberry beans in US stores – they’re the same thing.


For the garlic croutons:

  • 2 slices thick bread crusts removed, I used whole wheat sourdough
  • 1 clove garlic halved lengthwise
  • olive oil
  • salt

For the soup:

  • 2 slices bacon diced
  • olive oil
  • 1 carrot finely chopped
  • 1 onion finely chopped
  • 1 celery rib finely chopped
  • 2 cups cooked borlotti (cranberry) beans
  • 15 ounce can tomato sauce
  • 1 cup farro or spelt berries
  • 2 1/2 cups water
  • salt and freshly ground black pepper to taste
  • extra virgin olive oil


  • To make the croutons:
  • Preheat the oven to 300°.
  • Rub the bread slices on both sides with the garlic halves.
  • Cut bread into 1/2 to 1-inch cubed. Spread in a single layer on a cookie sheet. Drizzle generously with olive oil and add a light sprinkle of salt. Bake 15 minutes, stir; bake 15 minutes more. Remove from oven and reserve.

To make the soup:

  • Heat a medium soup pot over medium heat. Add bacon; cook and stir until bacon is crisp and fat is rendered.
  • If there isn’t much fat; add a swirl of olive oil. Add carrot, onion, celery and a small pinch of salt; cook and stir until onion is translucent – about 3 minutes.
  • Add borlotti (or cranberry) beans and stir to coat. Add tomato sauce; stir to combine. Add the farro or spelt and stir to combine.
  • Reduce heat to low and add water. Simmer on low for 1 1/2 hours.
  • Season to taste with salt and freshly ground black pepper. Sprinkle croutons on top of soup; drizzle with extra virgin olive oil. Serve.


Calories: 319kcal | Carbohydrates: 59g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 546mg | Potassium: 657mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2005IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. giovibi says:

    One day i’ll ask you to remodel my blog, all the pictures are so cute!!! i really love our sharing posts !!!

  2. savorysaltysweet says:

    Beautiful! Every element of this dish looks just perfect–the creamy beans, the crisp croutons. Winter food is just so satisfying, isn’t it?

  3. The Travelling Chopsticks says:

    I love these kinds of hearty soups too – perfect for making a big vat for dinner, and then bringing it to work the next day for a healthy meal! I look forward to trying this 🙂

  4. Lorraine @ Not Quite Nigella says:

    That looks wonderful and from looking at the recipe, entirely doable too! We loved that West African chicken stew-others have made it and enjoyed it too so thank you for sharing it! 😀