White Bean Soup with Farro

Drizzle more olive oil if you want

Drizzle more olive oil if you want

This is a thick hearty soup that’s perfect for what we hope are the last chilly days of the winter. It’s an adaptation of Mesc-Iua, a Ligurian soup The Silver Spoon says has been around for ages. Taste it and you’ll see why.

White Bean Soup with Farro

  • 2 1/2 cups dried cannellini beans
  • 1 cup dried chick peas
  • 1/2 cup farro
  • 1 ham hock
  • 4 cups stock (chicken or vegetable)
  • 2 tbsp chopped sage
  • salt/pepper to taste
  • olive oil

Soak beans and farro in cold water overnight. Drain and return to large stockpot. Cover with water, add ham hock and bring to a boil. Reduce to a simmer and cook for 90 minutes. Add sage, stock and season with salt and pepper. Return to a simmer and continue to cook until soup is thick and beans are creamy, about 90 minutes more. Remove ham bone, season soup with salt and pepper and serve drizzled with olive oil.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Rice/Risotto, Soups, vegetarian and tagged , , , . Bookmark the permalink.

17 Responses to White Bean Soup with Farro

  1. Cecile says:

    I looked up ‘Farro’ because I didn’t think I’d ever heard of it but now I think I have heard it mentioned in documentaries and books about The Fertile Crescent. (I love history.) Talk about a healthy soup full of good things! I’m hoping I can find ‘Farro’ because I’m a big fan of cannellini beans and chick peas.

  2. A_Boleyn says:

    I’ve heard of farro but didn’t know any details so I looked it up as well. Coincidentally I made a ham and cannellini bean soup today today too though I didn’t use farro or chickpeas. I DID use harissa though.

  3. Farro is so in vogue now, and I love any white bean!

  4. I make a similar soup ….I’ve never used the ham hock…good flavour enhancer. I’ll have to try that.

  5. sallybr says:

    Amazing soup indeed, I bet the flavors are out of this world! The ham hock is a nice twist, but I love all about it, farro included

  6. Kristy says:

    Delicious! A nice piece of crusty bread to sop it up and I’m in heaven.

  7. ahhh, The Silver Spoon. What I wouldn’t give to flick through some of those pages.

  8. Eva Taylor says:

    With all those hearty flavours how can you go wrong? Cannelli beans are not part of our normal repertoire but by the look of that soup they sure look like they cook up really creamy and delicious.

  9. Pingback: Sunday Suppers: Fall Soups | Rufus' Food and Spirits Guide

  10. Pingback: Sunday Suppers: Winter Whites | Rufus' Food and Spirits Guide

  11. Pingback: Soups: Our 10 Favorites for Fall (So Far) | Rufus' Food and Spirits Guide

  12. Pingback: A Reuben for the Handyman | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.