18 Comments

Giulia, the first time I ever had farro was in 1990 in Lucca. The restaurant was Antico Ristorante Le Tre Mura, that building on the wall at the top of the broad boulevard. It was such a lovely restaurant. The soup was so good and simple, like yours, with fresh olive oil drizzled on top. We took are kids to Lucca in 2008 when we were staying in the Garfagnana and I was so sorry to see the restaurant was closed and the building in disrepair. I hope someone has given it a new life. (Aside: i was so excited about farro that when I came home I pitched stories about it for years and no one was interested 😂 People in the US had no idea what it was. Now, we have local mills across the country that sell the grain, along with farro flour. So nice to see how thoroughly it has been embraced.)

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ahah! I didn't know farro was now so popular in the US. I was always a bit intimidated by the use of farro and farro flour, as I thought they were not as common, but now I'll unleash my love for farro (and farro flour, I love to make bread and cakes with it)

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This looks so satisfying, rich and nourishing! Wonderful way to start out the year friend. x

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Warming soups are a wishing food for me!

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Jan 15Liked by Giulia Scarpaleggia

I really love farro, though I only really began to appreciate it and use it recently in salads and soups. I can’t wait to try this recipe! Thank you!

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I love its chewy, nutty texture! I even love it in desserts (as in a rice pudding cake with rice, but with farro instead!)

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Jan 16Liked by Giulia Scarpaleggia

Yes, that’s what I like about it too, but I’ve never tried it in a pudding. Definitely sounds intriguing. Thanks for the idea.

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Jan 29, 2023Liked by Giulia Scarpaleggia

This is wonderful! We enjoyed it for supper last night with sourdough bread and vermentino

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Sourdough bread with this soup? BEST choice! :)

So happy you liked it!

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Hi Giulia, wondering if this could be adapted to cook in an Instant Pot/pressure cooker?

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Hi Kimberly, it could be definitely made in a pressure cooker. I would need to check the timing, but I guess that - if you soak the beans and farro overnight - 20 minutes would do.

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It’s cool in NYC so we made this for dinner again in the Instant Pot. Soaked beans and farro overnight, cooked for 20 minutes, reduced the water to 3 cups, substituted bacon for pancetta, and served with crusty sourdough rubbed with garlic and olive oil. YUM!

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Sounds like the perfect meal for a cool night!

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Jan 14, 2023Liked by Giulia Scarpaleggia

I love farro and add it to a lot of the soups I make.

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oh me too! I love equally barley, they make every soup hearty and filling, adding also a very nice texture

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Jan 14, 2023Liked by Giulia Scarpaleggia

Oh my, CANNOT wait to try this! I had my first farro and bean soup in Coregllia in 2017 at a little restaurant , da Michelle. I’ve been hooked on farro ever since.

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It's incredible how food memories like this can bring you exactly to a specific date and space!

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Jan 13, 2023Liked by Giulia Scarpaleggia

Yum!

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