Best 4 Tuscan Farro And Bean Soup Recipes

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**Tuscan Farro and Bean Soup: A Hearty and Flavorful Italian Feast**

Immerse yourself in the rustic charm of Tuscany with our delightful Tuscan Farro and Bean Soup recipe. This hearty and comforting soup is a symphony of flavors, textures, and wholesome ingredients. Discover the perfect balance of creamy cannellini beans, tender farro grains, and a chorus of aromatic vegetables, all simmered in a rich and flavorful broth. Elevate your culinary journey with our curated collection of additional recipes, including a classic Minestrone Soup, a vibrant Ribollita Soup, and a tantalizing Pasta e Fagioli Soup. Embark on a culinary adventure through the heart of Italy with our diverse selection of Tuscan soups, each bursting with authentic flavors and rustic elegance.

Here are our top 4 tried and tested recipes!

FARRO AND BEAN SOUP



Farro and Bean Soup image

This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version.

Provided by Martha Rose Shulman

Categories     soups and stews, main course, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1 1/2 cups red beans, kidney beans, pintos or borlottis, rinsed and picked over for stones
3/4 cup farro, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup diced pancetta (optional)
1 large onion, chopped
3 large garlic cloves, minced (more to taste)
1 bouquet garni with a few sprigs each of parsley and thyme, a bay leaf and a Parmesan rind
1 small carrot, peeled and diced
1 small stalk celery, diced
2 leeks, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
Salt
6 sage leaves, chopped, plus more for serving
1 14-ounce can chopped tomatoes, with juice
1 tablespoon tomato paste
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Freshly grated Parmesan for serving

Steps:

  • Combine beans and farro in a bowl and cover with 1 1/2 quarts water. Soak for 4 to 6 hours, or overnight.
  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or casserole over medium heat and add half the pancetta, if using, and half the onions. Cook, stirring often, until tender, about 5 minutes, and stir in half the garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
  • Add beans and farro, along with the soaking water. Add another 1 1/2 quarts water and bouquet garni and bring to a gentle boil. Skim foam, reduce heat, cover and simmer 1 hour.
  • Meanwhile, heat the remaining olive oil in a heavy skillet and add pancetta. (If not using pancetta, add the remaining onion and the carrot, celery and leeks now.) Cook, stirring often, until pancetta releases some of its fat. Add the remaining onion, and carrot, celery and leeks. Add a generous pinch of salt and cook, stirring often, until vegetables are tender, 5 to 8 minutes.
  • Stir in the remaining garlic and the sage. Cook until garlic is fragrant, about 30 seconds to 1 minute, add the tomatoes and juice, and salt to taste. Cook, stirring, until tomatoes have cooked down slightly and the mixture is very fragrant, about 10 minutes. Stir into the beans and farro and mix well.
  • Add the tomato paste and salt to taste. (You will need a generous amount.) Continue to simmer 30 to 45 minutes, or until beans and farro are very tender and the soup thick, almost creamy. Add pepper, taste and adjust salt. Remove bouquet garni.
  • Stir in the parsley and additional chopped sage if desired. Serve with a drizzle of olive oil and a sprinkling of Parmesan over each bowl.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 7 grams

KALE, WHITE BEAN, AND FARRO STEW



Kale, White Bean, and Farro Stew image

This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.

Provided by Nichole Spell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h50m

Yield 6

Number Of Ingredients 19

1 (15 ounce) can cannellini beans
3 tablespoons extra-virgin olive oil
3 stalks celery, thinly sliced
3 carrots, chopped
1 Spanish onion, chopped
1 leek (white and light green part only), thinly sliced
2 cloves garlic, minced
1 cup farro
2 cups water, or more if needed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 ½ cups low-sodium vegetable broth
1 zucchini, diced
1 tablespoon tomato paste
1 tablespoon dried thyme
¼ teaspoon red pepper flakes
1 bunch kale, leaves stripped from stems and coarsely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper

Steps:

  • Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
  • Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  • Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
  • Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 65.4 g, Fat 9 g, Fiber 10.6 g, Protein 13.5 g, SaturatedFat 1.1 g, Sodium 1720.2 mg, Sugar 6.9 g

TUSCAN FARRO SOUP



Tuscan Farro Soup image

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Provided by Mark Bittman

Categories     dinner, weekday, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

Steps:

  • Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
  • Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams

TUSCAN FARRO AND BEAN SOUP



Tuscan Farro and Bean Soup image

Provided by Beth Elon

Categories     Soup/Stew     Blender     Bean     Garlic     Onion     Tomato     Dinner     Lunch     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1 cup dried borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
10 cups water
1 large tomato (1/2 lb), coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro
2 1/2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Alternatively, quick-soak beans. Drain well.
  • Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
  • Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.

Tips for Making Tuscan Farro and Bean Soup:

  • Use high-quality ingredients. Fresh vegetables, flavorful beans, and a good quality farro will make all the difference in the taste of your soup.
  • Don't skimp on the olive oil. Olive oil is an essential ingredient in Tuscan cuisine, and it adds a rich, flavorful base to this soup.
  • Season the soup well. Salt, pepper, and garlic are all essential seasonings for this soup. You can also add other herbs and spices to taste, such as rosemary, thyme, or oregano.
  • Let the soup simmer for a while. This will allow the flavors to meld and develop, and it will also help the farro to cook through.
  • Serve the soup with a drizzle of olive oil and a sprinkling of Parmesan cheese. This will add a finishing touch of flavor and richness.

Conclusion:

Tuscan farro and bean soup is a delicious, hearty, and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover beans and vegetables. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for beginner cooks and experienced chefs alike. So next time you're looking for a warm and comforting meal, give this Tuscan farro and bean soup a try. You won't be disappointed!

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