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
Look for cranberry beans in US stores - they're the same thing.
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 ½ 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 ½ 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 ½ 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
Calories: 319kcalCarbohydrates: 59gProtein: 14gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 546mgPotassium: 657mgFiber: 13gSugar: 5gVitamin A: 2005IUVitamin C: 7mgCalcium: 68mgIron: 4mg
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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! 😀