Hello Italian foodies!
I’m thrilled to share a beloved family recipe with you today: Farro Soup with Beans. This comforting dish is perfect for cozy nights or whenever you need a hearty meal.
With simple ingredients and delicious flavors, it’s sure to become a favorite in your kitchen too. Join me as we whip up this wholesome soup together!
Farro Soup with Beans
Course: SoupsCuisine: ItalianDifficulty: Easy4
servings1
hour30
minutes2500
kcalThis Farro Soup with Beans incorporates the rich flavors of prosciutto rind, creating a hearty and savory dish.
Made with farro, borlotti beans, aromatic herbs, and spices, it offers a comforting and traditional Italian taste, perfect for warming up on chilly days
Ingredients
7 ounces farro
1 and 1/2 pounds shelled borlotti beans (or 4 cans cranberry beans, 8 ounces each)
2 ounces prosciutto rind
1/2 onion, minced
1 stalk celery, minced
2 cloves garlic
1 cup chopped canned plum tomatoes
1/4 cup extra-virgin olive oil
6 sage leaves
6 sprigs marjoram
Salt
Nutmeg
Cinnamon
2 Cloves
Black pepper, freshly ground
Chopped parsley for garnish
Directions
- Rinse the farro and soak it overnight in cold water. Drain.
- If using fresh beans, boil them until tender. Reserve the cooking liquid. For canned beans, reserve the juice from the cans.
- Soak the prosciutto rind in cold water for 10 minutes, then slice thinly.
- Sauté onion, celery, garlic, sage, marjoram, and prosciutto rind in olive oil until fragrant and lightly browned.
- Stir in tomatoes, salt, nutmeg, cinnamon, and cloves, and cook for 20 minutes.
- Pass through a food mill and return to the pot with the beans and farro. Add bean cooking liquid or juice if needed.
- Simmer for 40 minutes until farro is cooked. Adjust seasoning.
- Serve hot with 1 tablespoon of olive oil, chopped parsley, and black pepper. Enjoy!
Notes & Tips
- Soaking Farro: Remember to soak the farro overnight in cold water before cooking to ensure it softens appropriately.
- Adjusting Consistency: If the soup becomes too thick during cooking, you can adjust the consistency by adding a little more of the bean cooking liquid or the reserved juice from the canned beans.
- Adjusting Seasoning: Taste the soup before serving and adjust the seasoning with salt, nutmeg, cinnamon, cloves, and black pepper to suit your preferences.
Frequently Asked Questions
1. Can I use a different type of beans if I can’t find borlotti beans?
Yes, you can substitute borlotti beans with cranberry beans, white beans or any other similar variety.
2. Can I use dried herbs instead of fresh ones?
Yes, you can use dried herbs instead of fresh ones, but remember to adjust the quantities as dried herbs are more concentrated. Find more tips on Italian herbs here.
3. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove before serving.
4. Can I freeze the soup?
Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
5. Can I omit the prosciutto rind to make it vegetarian?
Yes, you can omit the prosciutto rind to make the soup vegetarian. You may need to adjust the seasoning slightly to compensate for the flavor loss.
6. Is this soup gluten-free?
While Farro is not gluten-free, you can make this soup gluten-free by using a gluten-free grain like rice or quinoa instead (I’ve cooked it once this way; it was still rather delicious).
7. Can I use dried beans instead of canned beans?
Yes, you can use dried beans instead of canned beans. Just be sure to soak them overnight and cook them until tender before adding them to the soup.
8. Can I add other vegetables to the soup?
Yes, you can customize the soup by adding vegetables like carrots, spinach, or kale for extra flavor and nutrition.
