Minestra di Farro ~ Farro soup is a classic Umbrian dish rooted in simple, peasant cooking. Packed with vegetables and the ancient grain farro, this soup is nourishing and adaptable — use whatever vegetables and pantry staples you have on hand to make a satisfying meal.

Traditionally, the soup gains its depth of flavor from simmering the farro and vegetables with a prosciutto or ham bone. If you don’t have a bone, the soup remains flavorful when made with a good broth. In my version I used black Tuscan cabbage for a robust texture and taste; spinach or other hearty greens are excellent substitutes. Any flavorful stock will work here — vegetable, chicken, or beef broth.

For this preparation I used homemade beef broth from the freezer. The bowl in the photo is an Italian Deruta ceramic from Umbria, underscoring the soup’s regional roots.

Buon appetito!
Deborah Mele

Farro Soup

Yield:
Serves 4 – 6

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

A rustic Umbrian soup made with farro and seasonal greens. If farro is unavailable, barley makes a good substitute.

Ingredients

• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 tablespoons olive oil
• 1 1/2 cups chopped tomatoes
• 2 cups finely chopped greens (spinach or black cabbage)
• 1 1/2 cups farro
• Salt and pepper, to taste
• Prosciutto bone (optional)
• 1 1/2 quarts homemade or good-quality broth

To Serve:

• Grated Pecorino cheese
• Extra virgin olive oil

Instructions

1. In a large, heavy saucepan, heat the olive oil over medium heat. Add the carrots, celery, onion, and garlic.
2. Sauté until the vegetables are tender, about 8–10 minutes.
3. Add the chopped tomatoes, greens, farro, prosciutto bone (if using), and the broth.
4. Season with salt and pepper and bring the mixture to a boil.
5. Reduce the heat and simmer gently until the farro is tender but still slightly firm to the bite, about 25–30 minutes total. If the soup thickens too much, add a cup or two of water as needed.
6. If you used a prosciutto bone, remove it. Ladle the soup into bowls.
7. Drizzle each serving with a little extra virgin olive oil and offer grated Pecorino at the table.

Nutrition Information:

Yield: 4
Serving Size: 2 cups

Amount Per Serving:
Calories: 453Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 23mgSodium: 932mgCarbohydrates: 53gFiber: 10gSugar: 13gProtein: 23g

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