Zuppa di Farro: Italian farro and vegetable soup

Zuppa di Farro is a timeless soup from Italian country cooking: tender farro slowly simmered in broth, a soffritto of carrot, celery and onion, and cherry tomatoes that add colour and a touch of freshness. A simple, nourishing and very affordable dish, perfect for autumn and winter days.

⏱️ 1 hTotal time

🍽️ 4 peopleServings

🌾 Rustic and comfortingFlavour

🇮🇹 Central ItalyOrigin

The secret of this recipe lies in the quality of each ingredient: a good Barilla 100% Italian Farro, which keeps the whole grain firm and textured after slow cooking, and an Italian extra virgin olive oil, both for the soffritto and for the final drizzle. And for the finishing touch, a sprinkle of grated Pecorino Romano DOP on top adds an irresistible savoury note.

Ingredients (serves 4)

300 g farro
1 carrot
1 celery stalk
½ white onion
7-8 cherry tomatoes
3 tablespoons extra virgin olive oil, plus a drizzle to serve
Hot vegetable broth (meat broth also works), as needed
Salt, to taste
Grated Pecorino Romano DOP, to taste (optional)

Method

Finely dice the carrot, celery and onion. Place them in a large pot with 3 tablespoons of extra virgin olive oil and sauté for 1 minute. Add the cherry tomatoes, cut into quarters, and sauté for 1 more minute.
Add the farro and toast it over high heat for 1 minute together with the vegetables. Remove any tomato pieces that are still whole and set them aside on a plate.
Cover the farro with hot broth, put the lid on and cook over very low heat for 40-50 minutes, until the grain is tender. Keep adding hot broth little by little so it doesn't stick or dry out.
At the end of cooking, return the reserved tomatoes to the pot, season with salt and cook for 5 more minutes.
Serve the soup piping hot with a drizzle of raw extra virgin olive oil and, if you like, a generous sprinkle of grated Pecorino Romano.

Variations and tips

With beans: add cooked borlotti or cannellini beans for an even heartier zuppa di farro e fagioli.
With potatoes: cut them into small cubes and add them together with the farro.
With seasonal greens: spinach, chicory, cavolo nero or even boiled chestnuts.
More flavourful version: brown 50 g of guanciale or pancetta in the soffritto before adding the vegetables.
Vegan version: use vegetable broth and leave out the pecorino.
Storage: keeps for 2-3 days in the fridge; when reheating, add a little hot broth. It can also be frozen.