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Enjoying Grains

Rustic Bean & Farro Soup

by Joyce Goldstein

read reviews (5)

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

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by desertbaker, 8/24/2012This 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.

by SherryGrowler, 6/3/2012Excellent soup. Leftovers are even better so it worked well to kep the farro separate.

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.

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.

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!

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