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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.
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
Ingredients
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One day i’ll ask you to remodel my blog, all the pictures are so cute!!! i really love our sharing posts !!!
Beautiful! Every element of this dish looks just perfect–the creamy beans, the crisp croutons. Winter food is just so satisfying, isn’t it?
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 🙂
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! 😀