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Farro Soup - {Minestra Di Farro}


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  • 1 meaty ham or prosciutto bone
  • 4 plum tomatoes coarsely chopped
  • 2 carrots peeled, and cut into quarters
  • 2 celery ribs with leaves cut into quarters
  • 1 medium onion peeled
  • 1 small bunch Italian parsley
  • 1 cup farro
  • Grated Pecorino cheese
  • Colavita extra-virgin olive oil


Servings 4


Step 1

Put the bone, tomatoes, carrots, celery, onion, and parsley in a soup pot. Add enough cold water just to cover the ingredients and bring them to a boil. Lower the heat to simmer, cover the pot and cook for 1 hour. Remove the ham bone with a slotted spoon and set aside. Strain the broth and vegetables through a colander lined with cheesecloth set over a bowl. Reserve the carrots and celery.

Return the broth to the soup pot and bring to a boil. Stir in the farro and cook covered for about 30 minutes or until the farro is tender but not mushy; it should not disintegrate in the broth.

While the farro is cooking, remove the meat from the bone and cut it into pieces. Cut the carrots and celery into small pieces. Add the ham, carrots, and celery to the soup once the farro is cooked. Season the soup with salt and pepper and serve hot. Pass the cheese and olive oil for sprinkling and drizzling on top of the soup.

This recipe yields 4 to 6 servings.

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