Minestra di farro della Garfagnana – Tuscan farro soup

60 minutes


  • 4 tbsp of extra virgin olive oil, plus extra for drizzling
  • 70g of pancetta, minced
  • 1 small onion, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 600g of waxy potatoes, peeled and diced
  • 300g of farro, preferably from Garfagnana, soaked overnight, drained and rinsed
  • 500g of dried cannellini beans, or other small white beans, soaked overnight, drained and rinsed
  • fine sea salt, as needed
  • freshly ground black pepper, as needed


Heat the oil in a large pan set over a low-medium heat. Add the pancetta and fry until the fat is rendered and it's nice and crispy. Next, add the onion, celery and carrot and cook until softened (about 10 minutes)
Stir in the potatoes, beans and farro. Pour over 2 litres of water, set the heat to low, cover and cook for about 45 minutes, stirring occasionally, or until the beans and farro are very tender and the soup is thick and creamy
Taste and season with salt and pepper, then remove from the heat and allow to rest for 10 minutes. Serve with a drizzle of good olive oil and perhaps some crusty bread on the side