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Tuscan bean soup with farro

Course Soup
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Giulia


  • 150 g of farro
  • 450 g of beans
  • 4 tablespoons of extra virgin olive oil
  • 1 red onion
  • 1 carrot
  • 1 stalk of celery
  • 2 slices of lardo or pancetta


  • The night before, soak the farro and beans in a bowl with plenty of water.
  • The next day make battuto, chop finely the onion, the carrot and the celery, put them in a thick-bottomed saucepan with the extra virgin olive oil and cook them on a low heat for a few minutes.
  • Also add a few slices of lardo or pancetta to give extra flavour.
  • When the battuto is soft and golden, add the well drained spelt and the farro, mix thoroughly to mingle the flavours and then cover them with at least two litres of water.
  • Add just a pinch of salt, it is better to season properly at the end of the cooking.
  • Let the soup simmer on low heat uncovered for 1 hour, until thick and creamy. Add salt if necessary and finish with a drizzle of good olive oil and freshly ground black pepper.
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