I wrote a Tuscan Farro Soup Recipe that pairs nutty farro with borlotti beans, pancetta and garlic and uses one simple technique to make the broth surprisingly deep and flavorful.

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I didnt expect much when I started playing around with this Tuscan Farro Soup Recipe but it surprised me. The little cubes of pancetta punch through with a salty, almost smoky note while pearled farro gives the bowl a lovely, chewy bite.

It’s simple yet layered, full of things that make you pause and try to name what you like about it, and then you forget and just eat more. I like that its honest food, nothing trying too hard, and every spoonful keeps revealing another small pleasure.

You’ll probably find one favorite detail, like I did.

Ingredients

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Adds healthy fat and richness, helps absorb vitamins, mild fruity flavor
Salty, savory pork that adds umami and depth, a little goes far
Chewy whole grain, good fiber and complex carbs, keeps you full
Creamy beans, high protein and fiber, earthy sweet note to soup
Bright acidity, adds umami and tomato sweetness, balances richness
Sturdy dark greens, lots of vitamins and fiber, slightly bitter taste
Adds deep savory saltiness as it melts, boosts overall flavor
Garlic gives warmth and aroma, rosemary gives piney herbal edge
Stock builds savory background, adds body and cozy soup comfort
Bright herb finish, freshens flavors and adds pleasant green aroma

Ingredient Quantities

2 tbsp extra virgin olive oil

4 oz pancetta, diced (about 115 g)

1 medium yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 cup pearled farro, rinsed (about 200 g), some people like the chewier whole farro, use it if you want

1 can (14 oz / 400 g) borlotti beans, drained and rinsed or 1 1/2 cups cooked borlotti (cranberry) beans

1 can (14 oz / 400 g) diced tomatoes, with juices

6 cups low sodium chicken stock or vegetable stock (about 1.5 L)

1 bay leaf

1 sprig fresh rosemary or 1 tsp dried rosemary

3-4 fresh sage leaves or 1/2 tsp dried sage, optional

4 cups chopped cavolo nero or kale, stems removed (about 150 g)

1 small Parmesan rind, optional

Salt and freshly ground black pepper, to taste

Freshly grated Parmigiano Reggiano for serving (about 1/2 cup / 50 g)

2 tbsp chopped fresh parsley or basil for garnish

How to Make this

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1. Heat 2 tbsp extra virgin olive oil in a large heavy pot over medium heat. Add the diced pancetta and cook until browned and most fat is rendered, about 5 minutes. Use a slotted spoon to remove and reserve a few crispy bits for garnish, leave the rest of the fat in the pot.

2. Add the finely chopped onion, diced carrots and diced celery to the pot. Season lightly with salt and pepper and sweat the veggies until they are soft and the onion is translucent, about 6 to 8 minutes. Stir now and then so nothing sticks.

3. Stir in the minced garlic and cook 30 to 60 seconds until fragrant, then add the rinsed pearled farro and toast it with the vegetables for 1 to 2 minutes. Toasting gives a nuttier flavor, but skip if you’re in a hurry.

4. Pour in the can of diced tomatoes with their juices, the drained borlotti beans and the 6 cups of stock. Add the bay leaf, rosemary sprig (or 1 tsp dried rosemary), and the sage if using. If you added canned beans and want them firmer, add only half now and the rest later so they don’t fall apart.

5. Toss in the Parmesan rind if you have it, bring soup to a simmer, then lower heat to maintain a gentle simmer. Cook uncovered for about 20 to 30 minutes, stirring occasionally, until the farro is tender but still has a little chew. If you used whole farro expect 10 to 15 extra minutes.

6. When the farro is nearly done, stir in the chopped cavolo nero or kale and simmer 3 to 5 minutes until the greens are wilted but still vibrant. If soup gets too thick add a splash of hot water or extra stock.

7. Remove and discard the bay leaf, rosemary sprig and Parmesan rind. Taste and adjust seasoning with salt and freshly ground black pepper — remember the pancetta and Parmigiano are salty so go easy.

8. Stir in most of the reserved crispy pancetta and about half of the grated Parmigiano Reggiano so it melts into the soup and makes it silkier. Save some cheese and pancetta for topping.

9. Serve hot with a generous sprinkle of the remaining grated Parmigiano and the reserved crispy pancetta, finish with 2 tbsp chopped fresh parsley or basil. Leftovers thicken as they sit, add a little stock when reheating and it will be perfect.

Equipment Needed

1. Large heavy pot or Dutch oven (for browning pancetta and simmering the soup)
2. Slotted spoon (to lift out crispy pancetta bits)
3. Chef’s knife and cutting board (for onion, carrots, celery, garlic, greens)
4. Wooden spoon or heatproof spatula (for stirring and toasting the farro)
5. Measuring cups and spoons (for farro, oil, stock, herbs)
6. Colander or fine mesh sieve (to rinse farro and drain beans)
7. Box grater or microplane (for grating Parmigiano Reggiano)
8. Ladle (for serving)
9. Small bowl or plate (to hold reserved crispy pancetta and grated cheese)

FAQ

Can I make this soup vegetarian or vegan? A: Yes. Skip the pancetta and use extra olive oil or sautéed mushrooms for savory depth, use vegetable stock, and leave out the Parmesan rind. For vegan, swap the Parmigiano for a plant based cheese or nutritional yeast, and taste for salt because those swaps change the seasoning.

What if I want to use whole farro instead of pearled? A: You can, but whole farro takes much longer – plan on 40 to 50 minutes simmering, or soak it overnight to cut cook time. Whole farro stays chewier and nuttier, so add more stock if the soup gets too thick.

How long does the farro need to cook in the soup? A: Pearled farro usually cooks in about 20 to 25 minutes once the soup is simmering. Check for tenderness and a little chew. If you pre soaked or used whole farro, adjust time accordingly.

Can I swap the borlotti beans for something else? A: Sure, cannellini or navy beans are perfect substitutes, or even chickpeas. If using canned beans, drain and rinse them well and taste before salting since canned goods can add salt.

How well does this soup keep and can I freeze it? A: It keeps 3 to 4 days in the fridge. You can freeze for up to 3 months, but the farro will soak up liquid and the greens may change texture. When reheating, add a splash of stock or water and simmer gently to loosen it up.

Is the Parmesan rind necessary and when do I add it? A: Not necessary but it adds deep savory flavor. Toss it in with the stock and remove before serving. Remember to taste before salting because the rind and stock both add saltiness.

Tuscan Farro Soup With Beans Recipe Substitutions and Variations

Pancetta: diced bacon (same smoky, salty punch), guanciale (richer, fattier pork flavor), or smoked turkey (leaner if you want less fat) — just watch the salt.
Pearled farro: pearl barley or hulled barley (very similar chew), brown rice (longer cook time), or quinoa if you need gluten free — quinoa cooks fast so add it later.
Borlotti beans: cannellini or great northern beans (creamier, classic in Tuscan soups), chickpeas (heartier bite), or kidney beans for color and heft.
Cavolo nero: curly kale or collard greens (sturdier, same bite), Swiss chard (milder), or baby spinach (wilts fast so stir in at the end).

Pro Tips

1) Cook the pancetta slower than you think and save the fat, but don’t let it burn or it will taste bitter. Pull out some crispy bits early for topping, they give great texture.

2) Toast the farro if you can, it makes the flavor nuttier, but if you’re rushed skip it. If you use whole farro expect a lot more cooking time and add extra stock or hot water as it soaks up liquid.

3) With canned beans add only half at the start and the rest near the end if you want them to hold their shape, otherwise they’ll turn mushy. Rinsing canned beans cuts down the can salt, which helps control final seasoning.

4) Add the cavolo nero or kale at the very end so it stays bright and not slimy. For extra silkiness stir in most of the cheese off the heat right before serving, it melts better and won’t clump.

5) Taste as you go since pancetta and parm are salty, you might not need much extra salt. Leftovers will thicken, so thin with hot stock or water when reheating and finish with a squeeze of lemon or a drizzle of olive oil to wake the flavors.

Tuscan Farro Soup With Beans Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I wrote a Tuscan Farro Soup Recipe that pairs nutty farro with borlotti beans, pancetta and garlic and uses one simple technique to make the broth surprisingly deep and flavorful.

Servings

servings

Calories

389

kcal

Equipment: 1. Large heavy pot or Dutch oven (for browning pancetta and simmering the soup)
2. Slotted spoon (to lift out crispy pancetta bits)
3. Chef’s knife and cutting board (for onion, carrots, celery, garlic, greens)
4. Wooden spoon or heatproof spatula (for stirring and toasting the farro)
5. Measuring cups and spoons (for farro, oil, stock, herbs)
6. Colander or fine mesh sieve (to rinse farro and drain beans)
7. Box grater or microplane (for grating Parmigiano Reggiano)
8. Ladle (for serving)
9. Small bowl or plate (to hold reserved crispy pancetta and grated cheese)

Ingredients

2 tbsp extra virgin olive oil
4 oz pancetta, diced (about 115 g)
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 cup pearled farro, rinsed (about 200 g), some people like the chewier whole farro, use it if you want
1 can (14 oz / 400 g) borlotti beans, drained and rinsed or 1 1/2 cups cooked borlotti (cranberry) beans
1 can (14 oz / 400 g) diced tomatoes, with juices
6 cups low sodium chicken stock or vegetable stock (about 1.5 L)
1 bay leaf
1 sprig fresh rosemary or 1 tsp dried rosemary
3-4 fresh sage leaves or 1/2 tsp dried sage, optional
4 cups chopped cavolo nero or kale, stems removed (about 150 g)
1 small Parmesan rind, optional
Salt and freshly ground black pepper, to taste
Freshly grated Parmigiano Reggiano for serving (about 1/2 cup / 50 g)
2 tbsp chopped fresh parsley or basil for garnish

Directions

Heat 2 tbsp extra virgin olive oil in a large heavy pot over medium heat. Add the diced pancetta and cook until browned and most fat is rendered, about 5 minutes. Use a slotted spoon to remove and reserve a few crispy bits for garnish, leave the rest of the fat in the pot.
Add the finely chopped onion, diced carrots and diced celery to the pot. Season lightly with salt and pepper and sweat the veggies until they are soft and the onion is translucent, about 6 to 8 minutes. Stir now and then so nothing sticks.
Stir in the minced garlic and cook 30 to 60 seconds until fragrant, then add the rinsed pearled farro and toast it with the vegetables for 1 to 2 minutes. Toasting gives a nuttier flavor, but skip if you’re in a hurry.
Pour in the can of diced tomatoes with their juices, the drained borlotti beans and the 6 cups of stock. Add the bay leaf, rosemary sprig (or 1 tsp dried rosemary), and the sage if using. If you added canned beans and want them firmer, add only half now and the rest later so they don’t fall apart.
Toss in the Parmesan rind if you have it, bring soup to a simmer, then lower heat to maintain a gentle simmer. Cook uncovered for about 20 to 30 minutes, stirring occasionally, until the farro is tender but still has a little chew. If you used whole farro expect 10 to 15 extra minutes.
When the farro is nearly done, stir in the chopped cavolo nero or kale and simmer 3 to 5 minutes until the greens are wilted but still vibrant. If soup gets too thick add a splash of hot water or extra stock.
Remove and discard the bay leaf, rosemary sprig and Parmesan rind. Taste and adjust seasoning with salt and freshly ground black pepper — remember the pancetta and Parmigiano are salty so go easy.
Stir in most of the reserved crispy pancetta and about half of the grated Parmigiano Reggiano so it melts into the soup and makes it silkier. Save some cheese and pancetta for topping.
Serve hot with a generous sprinkle of the remaining grated Parmigiano and the reserved crispy pancetta, finish with 2 tbsp chopped fresh parsley or basil. Leftovers thicken as they sit, add a little stock when reheating and it will be perfect.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.