Tuscan Farro Soup

I made some changes but the results were amazing,: hearty and tasty . I used canned white beans, after rinsing all the liquid they come in. This resulted in a reduction of simmering time to only 30 minutes after adding the farro. I used dry oregano (1 tsp), dry basil (1 tsp) and red pepper flakes instead of regular pepper. The rest was the. Same. I did not add any extra stock or water.

I've made this delicious soup many times. This time I added a Parmesan rind as well as my standard bay leaf and white wine. I soak my farro overnight and rinse thoroughly. Then, when I use my canned navy or great northern beans, the farro is perfectly cooked when everything else is done. I can't see the reason for not adding the juices which are packed with the beans. It's a bit salty, true, but just add less salt to the recipe. These juices give the soup a creamy quality.

In Tuscany, this soup always included a green, like kale. Makes it even more delicious.

A wonderful soup. I strongly suggest using dried beans. There is no way that canned beans will give you the same texture or stand up to reheating the second (or third) day. Add more water if needed to thin it, and I loved the idea of using some of last summer's frozen pesto in the soup before serving. This is a meal with a good loaf of bread.

The acid in tomatoes toughens the beans’ outer coat and they may never soften. Try adding the tomatoes towards the ends.

I've made this recipe a couple of times and it is truly delicious. I like to cook the soaked beans separately to control the tenderness then add to soup 15 minutes before it finishes. Also, I cook farro separately too since I use semi-pearled and it only takes 15-20 minutes. Then I add farro to soup mixture same time as beans. This recipe freezes really well.

substitute 2 cans canneloni beans, drained

Good hearty and healthy soup but could stand more seasoning. Definitely needs the parmigiana to give it some complexity. I made the mistake of using canned diced tomatoes which contain calcium chloride to keep them from getting mushy but which slowed the softening of the beans. Next time will use canned whole tomatoes and chop the up myself. Unless you have a large family or are expecting a crowd you might want to halve the recipe.

I thought the tomato taste a bit too acidic. So I added 1/2 cup of white wine and was amazed how much it help blend the flavors.

I have always been taught to cook beans to the desired firmness BEFORE adding tomatoes. Is that incorrect?

I used 1 c dry unsoaked flageolets; use your choice. Put in IP, cover with water by 1 inch & add .5 tsp salt. High pressure 20 min. Quick release then dump beans & their water into a bowl. Sauté setting High. Sauté vegs as per recipe. Add the garlic and tomatoes. I used 3 c stock (not 6) & returned the beans plus their water to the pot along with 1 c farro. Manual 20 min at high pressure. Quick release. Immediately open & add parsley, basil, adjust seasoning, serve w/cheese.

I add Parmesan rind and Kale to the soup.

Add a healthy splash of lemon juice before serving as this soup needs a hit of acid and a squeeze of tubed-basil at the end that you can pick up at a grocery store (since it is winter). I used Italian-style farro (i.e., pearled) and it worked well in this soup. The beans were nice and tender from a quick cook in the Instant Pot. Also added sliced shiitake mushrooms to the mirepoix to up the umami .

This is a great soup recipe. It could be made in the summer with all fresh tomatoes and herbs, or as I have made it during the winter as a warm and hearty meal. I added fresh Thyme, the parmesan rind and one organic salt free bouillon cube. I precooked my beans for about one hour after an overnight soak, and added them at the same time as the Farro - great result! Quick great soup - tasted like it took longer then it did.

We had some pesto in the freezer from the summer so I stirred some into each portion and that really amped up the flavor.