Tuscan farro soup is one of those dishes that truly embody traditional rural cooking: simple ingredients, slow cooking, and a warm, nourishing result that feels like home. This old recipe comes from a cuisine built on what the land could offer, where farro and beans meet in a perfect balance of flavor and substance. Ideal for colder seasons, it is hearty without being heavy and brings back the authentic taste of the Tuscan countryside. Let’s see how to make it. Tuscan Farro Soup.
Vegetarian
Traditional
Tuscan
Vegetarian
Tuscan Farro Soup
Tuscan farro soup is a rustic and nourishing dish made with pearled farro and borlotti beans, a true symbol of traditional Tuscan cooking. Perfect as a hearty first course.
Ingredients
- Dried borlotti beans 300 g
- Pearled farro 300 g
- Onion 1
- Tomato paste 1 tablespoon
- Vegetable broth 500 ml
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Tools
- Large pot
- Wooden spoon
- Sieve or blender
Instructions
- Soak the dried borlotti beans overnight.
- Cook the beans in water until tender, then pass them through a sieve or blend until smooth.
- Sauté the chopped onion in extra virgin olive oil.
- When golden, add the tomato paste.
- Add the farro, bean purée and vegetable broth.
- Cook over medium heat for about 40 minutes, stirring occasionally.
- Season with salt and pepper.
- Serve hot with a drizzle of raw extra virgin olive oil.
Nutritional values (per serving)
Calories
360 kcal
360 kcal
Fat
8 g
8 g
Carbohydrates
55 g
55 g
Protein
18 g
18 g
Sugar
4 g
4 g
Fiber
14 g
14 g
Sodium
420 mg
420 mg
This post is also available in: Italiano (Italian)
