Uncle Larry Adventures

Italian Classics · Umbria

More italian soup recipes

Zuppa di Farro

Farro soup, common in Umbria and Tuscany: pearled farro simmered with beans, soffritto and rosemary into a thick, nutty soup finished with olive oil.

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Zuppa di Farro

The grain that chews back

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Farro soup, common in Umbria and Tuscany: pearled farro simmered with beans, soffritto and rosemary into a thick, nutty soup finished with olive oil.

Prep
15 min
Cook
50 min
Total
1 hr 5 min
Serves
6 servings

Ingredients

6 servings
  • 1½ cups pearled farro, rinsed
  • 2 cups cooked cannellini beans
  • 1 onion, 1 carrot, 1 celery rib, diced
  • 2 garlic cloves
  • 1 sprig rosemary
  • 8 cups light stock or water
  • Olive oil, salt, black pepper
View list

Instructions

  1. 01

    Soffritto. Soften the vegetables in olive oil for 10 minutes with the rosemary.

  2. 02

    Toast the farro. Stir in the farro for a minute so it coats in the oil.

  3. 03

    Simmer. Add stock and simmer 30 minutes until the farro is tender with a little chew.

  4. 04

    Beans last. Add the beans for the final 10 minutes. Season and finish with raw olive oil.

Larry’s rule: Pearled farro cooks in about half an hour; whole farro needs a soak. Check the bag before you start.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Zuppa di Farro

What it is

Zuppa di Farro is a soup recipe rooted in Italian home cooking. This version makes 6 servings in 1 hr 5 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: soffritto, then toast the farro, then simmer. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1½ cups pearled farro, rinsed — supports the dish's balance, texture and regional character.
  • 2 cups cooked cannellini beans — supports the dish's balance, texture and regional character.
  • 1 onion, 1 carrot, 1 celery rib, diced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 2 garlic cloves — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Larry’s why

Why the soffritto is cooked longer than you think

Onion, carrot and celery need 10 to 15 minutes over gentle heat to go soft and sweet. Rush it and the soup tastes sharp and thin no matter how long it simmers afterwards. This is the base of the whole pot; give it the time.

Larry’s rule: Soffritto slow, everything else follows.

More questions Larry gets asked →

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Questions Larry gets asked

How long does zuppa di farro take to make?
About 1 hr 5 min start to finish — roughly 15 min of prep and 50 min of cooking. That yields 6 servings.
What do you need to make zuppa di farro?
7 ingredients, starting with 1½ cups pearled farro, rinsed, 2 cups cooked cannellini beans, 1 onion, 1 carrot, 1 celery rib, diced. The full list with quantities is on this page.
How do you start zuppa di farro?
Soffritto: Soften the vegetables in olive oil for 10 minutes with the rosemary.
How do you know when zuppa di farro is done?
Beans last. Add the beans for the final 10 minutes. Season and finish with raw olive oil.
What is the most common mistake with zuppa di farro?
Pearled farro cooks in about half an hour; whole farro needs a soak. Check the bag before you start.
Can you make zuppa di farro ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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Credit “Uncle Larry Adventures” and link to this recipe page.

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