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Zuppa di Farro Lucchese Recipe | Tuscan Farro Soup

Zuppa di Farro Lucchese (Tuscan Farro and Bean Soup)

A warm, rustic Tuscan soup made with farro, borlotti beans, pancetta, and a slow-cooked soffritto. This classic dish from Lucca blends simple ingredients into a creamy, comforting bowl that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Soup / Main Course
Cuisine: Traditional Tuscan / Italian
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 oz pancetta about 4 thin slices
  • 1 small brown onion finely chopped
  • 1 small carrot diced
  • 1 celery stick minced
  • 4 –5 fresh sage leaves
  • 1 sprig rosemary
  • Extra-virgin olive oil
  • ½ can 14 oz peeled tomatoes
  • 18 oz canned borlotti beans
  • 1 cup 200 g semi-pearled farro
  • About 3 cups water
  • Salt and pepper to taste

Method
 

Warm a generous splash of extra-virgin olive oil in a large pot.
    Add the pancetta and cook until it releases its flavor and becomes slightly golden.
      Stir in the onion, carrot, and celery. Cook slowly until soft and fragrant.
        Add the sage leaves and the rosemary sprig.
          Mix in the peeled tomatoes and borlotti beans.
            Let everything simmer for a few minutes, then purée the mixture until smooth using an immersion blender (or carefully transfer to a blender).
              Add the farro to the puréed base and pour in about 3 cups of water.
                Season with salt and pepper.
                  Simmer gently for 40–45 minutes, stirring occasionally, until the farro is tender and the soup thickens naturally.
                    Taste and adjust seasoning.
                      Serve hot with a drizzle of extra-virgin olive oil and black pepper.

                        Notes

                        • This soup thickens as it sits. You may need to add a little water when reheating.
                        • It tastes even better the next day, as the farro absorbs more flavor.
                        • For a vegetarian version, skip the pancetta and use vegetable broth instead of water.
                        • Use the best extra-virgin olive oil you have—this final drizzle really lifts the flavor.
                        • If you prefer a looser soup, add an extra splash of water at the end.