This farro soup recipe is simple, hearty and flavourful and perfect for autumn lunch boxes and cold winter nights.
How would you answer a young child with a limited vocabulary why leaves fall of trees, where they go after they have turned brown and does it hurt the trees when the leaves come off because it hurts when you pull out your hair. Definitely not with words like humus, decays or organic. It was very tempting to settle into the because mummy says so now go bother daddy fall back, but I think I kind of aced it even though I don’t quite remember how I did so.
What I do remember is that my new thing farro. Nutty, chewy and addictive I can’t stop wanting to add it into everything. I pretty much bought my local supermarket out of farro with all the experimenting I have been doing this past month.
First up is this rustic farro soup recipe. It is a simple yet flavourful vegetarian soup filled with nutty farro, lush bortolli beans, everyday vegetables with a bit of a punch from fennel seeds. It is cheap, nutritious, full of fibre and protein and very filling. Perfect for autumn lunch boxes and cold winter nights. I hope you like it as much as I do.
This is the first recipe in my pantry staple spotlight on farro. Please come back and check the second recipe out.
Below are other recipes you might like.
Roasted aubergine and farro bowl with Thai coconut sauce.
Slow cooker creamy tomato soup.
Vietnamees Pho – chicken noodle soup.
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Borlotti bean and Farro Soup
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 1 carrot finely chopped
- 1 onion finely chopped
- 2 sticks celery chopped
- 2 cloves garlic minced
- 150 g (1 cup) quick cook farro
- 1 large tomato finely chopped
- 1 litre 4 cups vegetable (or chicken if not vegetarian) stock
- 400 g (14oz) tin of borlotti beans rinsed and drained
- Black pepper
- Heat up the oil fry the fennel seeds for 30 sec and then add in the carrot, onion, celery and garlic and fry for about 8 mins until soft.
- Add in the farro, tomato and stock bring to the boil and then simmer for 20 mins.
- Mash a quarter of the beans and then add the mashed and whole beans to the soup, season with salt and pepper and simmer for about 8 mins. The farro should be soft but chewy when done.
- Serve the soup topped with some bread (Vogel's soya and linseed bread complements this soup perfectly).
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