Servings: six as a main dish; eight as a first course.
The farro can get soft if it sits in the soup overnight, so I cook it separately and add it only to the amount of soup I’m serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was great. I made it as a quick meal using canned beans and instant faro from Trader Joe’s. I added red pepper flakes as suggested by other reviewers, threw in some fresh spinach at the end, and grated Romano cheese to serve.
This is good but it needs something. The second time I made it I added some red pepper flakes and cooked it with a Parmesan rind trying to deepen the flavor. I'll try again because it is a good hearty soup and the texture is good. But it just needs something else to make it great, not just good. As noted, I kept the farro separate since there were leftovers. Worked like a charm!
This soup is a good, but not great. It is very hearty and has a nice texture, but my family found it a little bland. I think next time I make it I might stick a ham hock in with the beans to give it a little more flavor, and possibly about 1/2 teaspoon or so of crushed red pepper flakes.
Excellent soup. Leftovers are even better so it worked well to kep the farro separate.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?