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.
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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.
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