Farro has a lovely chewy texture, it’s nutty and hearty, and makes a comforting, easy soup when paired with beans and some basic aromatics.
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.)
This looks so satisfying, rich and nourishing! Wonderful way to start out the year friend. x
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!
This is wonderful! We enjoyed it for supper last night with sourdough bread and vermentino
Hi Giulia, wondering if this could be adapted to cook in an Instant Pot/pressure cooker?
I love farro and add it to a lot of the soups I make.
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.