previous
  • Roast Chicken Redux
    Roast Chicken Redux
  • Top Brownie Recipes
    Top Brownie Recipes
  • Southern Buttermilk Biscuits
    Southern Buttermilk Biscuits
  • Potato Salad Recipe: Create Your Own
    Potato Salad Recipe: Create Your Own
  • Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
    Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
  • Summertime Sangria
    Summertime Sangria
  • Classic Lattice-Top Blueberry Pie
    Classic Lattice-Top Blueberry Pie
  • Homemade Applewood-Smoked Bacon
    Homemade Applewood-Smoked Bacon
  • Grow & Cook Your Own Fresh Peas
    Grow & Cook Your Own Fresh Peas
  • 10 Ways to Eat Less Meat
    10 Ways to Eat Less Meat
  • Sweet Strawberry Desserts
    Sweet Strawberry Desserts
  • Fresh & Healthy Recipes
    Fresh & Healthy Recipes
  • Macaroni and Cheese Recipe: Create Your Own
    Macaroni and Cheese Recipe: Create Your Own
  • The Perfect Menu for Picnic Season
    The Perfect Menu for Picnic Season
  • Spring Vegetable Ragout with Fresh Pasta
    Spring Vegetable Ragout with Fresh Pasta
  • Baconize It!
    Baconize It!
  • Best Burgers On the Block
    Best Burgers On the Block
  • Gluten-Free Baked Treats
    Gluten-Free Baked Treats
  • Garden Party Cocktail
    Garden Party Cocktail
  • Cheesecake Recipe: Create Your Own
    Cheesecake Recipe: Create Your Own
next
Rustic Bean & Farro Soup Recipe To learn more, read the article:
Enjoying Grains

Rustic Bean & Farro Soup

by Joyce Goldstein
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

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.Serves six as a main dish; eight as a first course.

From Fine Cooking 50, pp. 64
May 1, 2002

Become a CooksClub Member

to enjoy this recipe and over a thousand more

Learn More

user reviews

Rate this Recipe
Star Star Star Star Star by OrganicGirl98, 11/7/2009This soup is quite easy to make and has become one of my favorite winter soups. I've made it with both farro and barley (farro is harder to come by and is more expensive). Since the farro really expands after a day or two I keep it in a separate container and add it when serving the soup. I add chick peas instead of beans and I've used ham hock intead of pancetta with equally good results.
Star Star Star Star Star by Squisita, 3/8/2008Excellent soup with lots of flavor. I used barley instead of the farro. By the way, the previous reviewer said her cousin substituted spelt for the farro, but they're the same thing. "Farro" is the Italian word for spelt, so the previous reviewer commented on the recipe exactly as it was written.
Star Star Star Star Star by elis, 1/3/2008My cousin made this for me over the holidays. She used spelt instead of farro. It was the best bean/vegetable soup I've ever had! Much more flavor than a typical bean soup. And, it was really easy to make - most ingredients are on hand! I'm pretty sure the pancetta is the key! I've already bought the ingredients to make my own!