Lunch · 70 min · italian

Zuppa di Farro

This is the kind of Italian lunch you’ll make on repeat — pearled farro and borlotti beans, 70 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Pearled farro
• 1 can Borlotti beans
• 1 Yellow onion
• 2 Carrots
• 2 Celery stalks
• 1 cup Crushed tomatoes
• 7 cups Vegetable broth
• 2 cloves Garlic
• 1 sprig Fresh rosemary
• 3 tbsp Olive oil

Steps

1. Rinse the farro and soak 20 minutes while you prep — pearled farro cooks faster and more evenly after a soak.
2. Soften the diced onion, carrots, and celery in olive oil 10 minutes. Add garlic and rosemary and cook 1 minute more.
3. Stir in the farro to coat it in the oil, then add the tomatoes and broth. Bring to a gentle boil.
4. Simmer 35 minutes, until the farro is tender with a pleasant chew. Stir in the beans for the last 10 minutes.
5. Fish out the rosemary stem and season boldly with salt and pepper. The soup should be brothy but hearty, not stodgy.
6. Ladle into bowls and finish with a thread of olive oil. It thickens as it sits — loosen leftovers with a splash of water when reheating.

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