BEAN & FARRO SOUP: RUSTIC, HEARTY & COMFORTING

This traditional Italian Bean and Farro Soup is a simple, hearty dish made with tender beans, chewy farro, fresh vegetables, aromatic herbs, and extra virgin olive oil.

It is the kind of rustic soup that has been prepared in Italian kitchens for generations: nourishing, inexpensive, and full of flavor.

You can make it with cannellini beans for a milder, creamier soup or with borlotti beans for a deeper, more rustic flavor.

Part of the beans and vegetables are blended to create a naturally creamy base, while some beans are left whole for texture.

What Is Farro?

Farro is an ancient whole grain widely used in traditional Italian cooking.

It has a pleasantly chewy texture and a mild, slightly nutty flavor that works especially well in soups, salads, and rustic grain dishes.

In the U.S., farro can usually be found in the rice and grains aisle, the natural or organic foods section, or the bulk foods section of larger supermarkets.

It is also commonly sold at Whole Foods, Trader Joe’s, Italian specialty markets, and online.

Which Beans Can You Use?

This soup works beautifully with either:

• Cannellini beans: mild, creamy, and delicate, with a smooth texture.
• Borlotti beans (cranberry beans): slightly richer, nuttier, and more rustic in flavor.

Both are traditional choices for Italian-style bean soups.

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Bean_and_Farro_Soup_Recipe

Recipe Information

Servings: 4
Prep Time: 20 minutes, plus overnight soaking
Cook Time: About 1 hour 15 minutes
Total Time: About 1 hour 35 minutes, plus soaking

Ingredients

• 9 oz (250 g) dried cannellini beans or borlotti beans
• 7 oz (200 g) farro, about 1 cup
• 1 leek
• 2 medium carrots
• 1 medium onion
• 2 celery stalks
• 2 garlic cloves
• 1 small bunch fresh parsley
• 1 sprig fresh rosemary
• 1 tablespoon tomato paste
• 3 tablespoons extra virgin olive oil, plus more for serving
• Salt, to taste
• Freshly ground black pepper, to taste
• About 6 1/3 cups (1.5 liters) reserved cooking liquid and hot water, as needed

Instructions

1. Soak the Beans and Farro

Place the dried beans and farro in separate bowls.

Cover both generously with cold water and let them soak overnight.

The next day, drain and rinse both thoroughly.

2. Cook the Farro

Place the drained farro in a medium saucepan and cover generously with fresh water.

Bring to a boil, then reduce the heat and simmer gently for about 50 minutes, or until tender but still pleasantly chewy.

Drain and set aside.

3. Cook the Beans and Vegetables

Trim and wash the leek.

Peel the carrots and wash the celery stalks.

Place the whole leek, carrots, celery, and soaked beans in a pressure cooker.

Cover with water.

Bring the cooker to pressure and cook for about 20 minutes at pressure, or until the beans are tender.

Release the pressure safely according to the manufacturer’s instructions.

Reserve the bean cooking liquid.

4. Prepare the Aromatics

Finely chop the onion, garlic, parsley, and rosemary leaves together.

Discard the rosemary stem.

5. Blend the Beans and Vegetables

Set aside about 1 cup of cooked beans and keep them whole.

Blend the remaining beans together with the cooked leek, carrots, and celery until smooth and creamy.

Add a little reserved bean cooking liquid if necessary.

6. Build the Soup

Heat the extra virgin olive oil in a large soup pot over medium-low heat.

Add the chopped onion, garlic, parsley, and rosemary.

Cook for about 3–4 minutes, stirring frequently, until softened and fragrant.

Do not let the garlic brown.

Add the blended bean and vegetable mixture and stir well.

Mix in the tomato paste.

Gradually add the reserved bean cooking liquid and enough hot water to reach approximately 6 1/3 cups (1.5 liters) of liquid.

7. Add the Farro and Whole Beans

Add the cooked farro and the reserved whole beans.

Stir well.

Bring the soup to a gentle simmer.

8. Finish the Soup

Simmer uncovered for about 10 minutes, stirring occasionally.

Season with salt and freshly ground black pepper.

If the soup becomes too thick, add a little hot water until it reaches your preferred consistency.

9. Serve

Ladle the soup into warm bowls.

Finish each serving with a drizzle of extra virgin olive oil and, if desired, an extra grind of black pepper.

Serve hot with toasted rustic bread or crusty Italian bread.

Variations

Cannellini Bean and Farro Soup

Use cannellini beans for a lighter, creamier version.

Cannellini beans have a mild flavor and blend especially well into the vegetable base, producing a smooth and delicate soup.

Borlotti Bean and Farro Soup

Use borlotti beans, also known in the U.S. as cranberry beans, for a more robust and rustic version.

They have a slightly nutty, earthy flavor and give the soup a deeper color and richer taste.

More Brothy Version

If you prefer a thinner soup, simply add more hot water or vegetable broth during the final simmer.

Thicker Tuscan-Style Version

For a thicker, almost stew-like consistency, use slightly less liquid and simmer the soup a few minutes longer.

Nonna’s Tips

For the best flavor and texture, use dried beans whenever possible.

Keep some of the beans whole rather than blending everything. This creates a better contrast between the creamy broth, chewy farro, and tender beans.

Farro should remain slightly firm and chewy rather than becoming overly soft.

The soup usually tastes even better the next day, when all the flavors have had time to develop.

Farro continues to absorb liquid as the soup rests, so add a splash of water or broth when reheating if necessary.

Always finish with a drizzle of good-quality extra virgin olive oil before serving.

Nutrition Facts

Approximate values per serving. Values may vary slightly depending on the type of beans used.

*Sodium will vary depending on the amount of salt added during cooking.