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    Recipes » Soup » Italian Soups

    Tuscan Farro Soup

    Published: Dec 2, 2012 · Modified: Jan 5, 2021 by Marissa Stevens · 4 Comments

    This post may contain affiliate links.

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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

    Marissa Stevens
    Look for cranberry beans in US stores - they're the same thing.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 40 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Main Course, Soup
    Cuisine Italian
    Servings 6 people
    Calories 319 kcal
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    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
    Keyword healthy
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Comments

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      Recipe Rating




    1. giovibi says

      December 05, 2012 at 1:12 pm

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

      Reply
    2. savorysaltysweet says

      December 03, 2012 at 10:27 am

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

      Reply
    3. The Travelling Chopsticks says

      December 03, 2012 at 10:10 am

      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 🙂

      Reply
    4. Lorraine @ Not Quite Nigella says

      December 02, 2012 at 11:16 pm

      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! 😀

      Reply

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