Let’s FINALLY Make that Minestra di Farro Today

So..help me remember……exactly where were we on making our Minestra di Farro? Last time, seems like we got all the way through soaking and cooking our borlotti beans on this post.

Today, let’s get to making that soup, shall we?

Drain the beans, and reserve the liquid for making a different soup tomorrow….but for now, let’s get back to our final product. Measure 1 cup of the reserved liquid to use today.

Beans Soaked and Cooked

Rinse the pot, back on the stove top it goes, and add 2 tablespoons of olive oil and 4 cloves of chopped garlic. Cook for about 20 seconds – don’t brown it. The recipe also calls for 1 thinly sliced onion, which I can’t eat…so we just sub with more garlic and skip the “cook the onion until soft, then add the garlic” part….. 8 torn mint leaves are also in the recipe, but did not have any on hand. No biggie.

Add 5 cups of stock/water combo (I don’t use all stock, due to the sodium levels – even low sodium is a bit much!) We use a 4 cup low sodium carton.

Add 1/2 cup of the reserved bean water to the stock in the pot. (Save the other 1/2 cup for thinning out the soup later if needed.) Bring to a boil.

Next, go to Italy, and buy 7 ounces of farro. It’s an ancient grain that is becoming readily available in the US, sometimes in bulk bins at supermarkets or specialty stores. I’ll help you shop for it, if you join us on our next trip to Italy!

Slowly add the farro so the stock continues to boil. Stir, reduce heat, and simmer for 15-20 minutes. Add the borlotti beans, and cook for another 15 minutes or so, until the farro is “al dente”. You can stir occasionally if needed.

Remove from the heat. Use your immersion blender and process until about 1/2 of the mixture is creamy.

Soup Blend

Add 1 cup of grated parmesan, and stir. Now you can now add as much of that 1/2 cup of reserved bean liquid as needed. Up to you, my dears. If you don’t use it all, save it with the rest of the reserved liquid for another day’s soup.

Soup Add Cheese

Ladle your luscious creamy-yet-no-cream hearty soup into a large trough bowl, drizzle with olive oil, and sprinkle with a bit more parmesan cheese.

Soup Bowl Add Oil

Soup Bowl Sprinkle Cheese

(Oh, and see that bread on the pizza pan by the soup? I’ll tell you all about that next time.)

Next, snuggle on the couch with your blankie and dive in! Dinner is served.

Soup To Eat


About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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3 Responses to Let’s FINALLY Make that Minestra di Farro Today

  1. Pingback: Chickpea Flatbread – A Taste of Italy | Come Follow Me to Italy

  2. Very nice – okay back to Italy for the farro (if I must). I really like the addition of the parm on top – perfect!
    By the way, love your bowls.


    • Thanks! If you insist, we can get on a plane and go tomorrow?!? Wouldn’t THAT be fun?
      One can never have tooo much parm on top of the soup, that is for darn sure…
      Bowls are from Mama Ro in Lucca…love them, too! Thanks for noticing.


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