Recipes › Soup › Italian Farro Soup Recipe

Italian Farro Soup Recipe

Recipe by Pedro M. A. Neves

This traditional Italian farro soup, known as orzotto or minestra d'orzo, is a hearty, rustic dish that showcases the nutty grain in a savory broth enriched with vegetables and herbs. Farro has been cultivated in Italy for centuries and remains a staple in Tuscan and Umbrian cuisines. This warming bowl combines tender farro with white beans, carrots, celery, and aromatics for a deeply satisfying meal.

Ingredients

• 240 g (1 cup) pearl farro, rinsed
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, cut into 1 cm (0.4 inch) dice
• 2 celery stalks, cut into 1 cm (0.4 inch) pieces
• 3 cloves garlic, minced
• 1 litre (4 cups) vegetable or chicken broth
• 240 ml (1 cup) canned crushed tomatoes
• 240 g (1 cup) cooked cannellini beans or 1 can, drained and rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• Salt and black pepper to taste
• 30 g (1 oz) Parmigiano-Reggiano, grated
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion, carrot, and celery (the soffritto base). Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.

2. Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.

3. Add the rinsed farro to the pot and stir well, toasting it lightly for 2 minutes. This step develops the grain's nutty flavor.

4. Pour in the broth and crushed tomatoes. Add bay leaf, thyme, and rosemary. Stir well to combine all ingredients.

5. Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the farro is tender but still slightly chewy. The broth should reduce and thicken slightly.

6. Add the cooked cannellini beans to the pot and stir through. Continue simmering for 5 more minutes to heat the beans and allow flavors to meld.

7. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remove bay leaf if desired.

8. Ladle the soup into serving bowls. Top each portion with grated Parmigiano-Reggiano and fresh parsley. Drizzle lightly with additional extra virgin olive oil if desired.

Substitutions

• Replace cannellini beans with borlotti beans or chickpeas for variation
• Substitute farro with spelt berries (farro diccocco) or barley for similar texture and cooking time
• Use vegetable broth instead of chicken broth to keep the soup entirely plant-based
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more peppery finish

Tips

• Rinse farro before cooking to remove excess starch and reduce mushiness; this helps maintain a slightly al dente texture
• Do not overcrowd the pot when adding farro; ensure adequate liquid for proper cooking and to achieve the ideal broth consistency
• For a deeper flavor, prepare your own vegetable stock with vegetable scraps, garlic, and herbs rather than using commercial broth
• Make the soup a day ahead; the flavors intensify and deepen overnight, making it even more delicious when reheated gently

Farro soup reflects the agricultural heritage of rural central Italy, particularly Tuscany and Umbria, where farro has been grown since Etruscan times. This peasant dish demonstrates the Italian philosophy of cucina povera—creating nourishing, flavorful meals from humble, seasonal ingredients.

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