This Italian spelt and bean soup is the kind of rustic, nourishing dish that proves simple pantry ingredients can create something super comforting and unforgettable. Earthy farro, creamy borlotti beans, fragrant rosemary and sage, and a swirl of extra virgin olive oil come together in a hearty, protein-rich soup that tastes like it simmered all afternoon in an Italian countryside kitchen.
In Italy, this soup is often known as Zuppa di Farro e Fagioli and is especially popular in central regions like Tuscany and Umbria. Farro (spelt) has been cultivated in Italy since Roman times, making this dish not only comforting but historically significant.
I love to make soups in the winter and other great ones are zuppa frantoiana with beans kale and pumpkin and pappa al pomodoro, a tomato and bread soup
Ingredients
This recipe uses simple ingredients, it's important to try and use high quality ones for best results.
- Farro (spelt): Adds a nutty flavor and chewy texture that makes the soup hearty and satisfying.
- Borlotti beans: Creamy and slightly sweet, they thicken the soup naturally when blended.
- Chopped tomatoes: Provide acidity and balance the richness of the beans.
- Onion, carrot and celery: Build the soffritto base.
- Garlic, sage and rosemary: Infuse the oil with deep and earthy flavor.
- Extra virgin olive oil: Essential for authentic Italian flavor and richness.
- Vegetable broth
- Salt & black pepper
See recipe card for quantities.
Instructions
Prepare the aromatics
Finely chop the onion, carrot, and celery into small, even cubes. Chop the sage and rosemary and crush the garlic.
Cook the aromatics
Heat extra virgin olive oil in a wide-bottomed pot over low-medium heat. Add garlic and herbs first, allowing them to release fragrance (about 1-2 minutes)
Add onion, carrot, celery, and a pinch of salt. Cook for 8-10 minutes, stirring frequently, until softened and lightly golden.
Add tomatoes and simmer
Add canned tomatoes and cook for 20 minutes. After 15 minutes, stir in the borlotti beans (with their liquid) and fill up the same can with vegetable broth to halfway and add that. Allow everything to gently simmer so flavors meld.
Cook the farro
Cook the farro in salted boiling water according to package instructions (usually 20-30 minutes). Drain and set aside. Cooking it separately prevents the soup from becoming overly thick or starchy.
Blend the bean mixture
Using a hand blender, puree most of the bean mixture directly in the pot. Leave some texture. This creates a naturally creamy soup, no cream required.
Combine and finish
Add the cooked farro to the pot. Simmer for 2-3 minutes. Adjust seasoning with salt and black pepper. Serve with a generous drizzle of extra virgin olive oil.
Substitutions
- Beans - you can use other beans like cannellini beans.
- Canned tomatoes - if in season you can also use fresh tomatoes.
Equipment
- Wide heavy-bottomed pot
- Immersion blender
- Sharp chef's knife
- Cutting board
- Wooden spoon
Storage
Store in an airtight container in the fridge for up to 3-4 days.This soup actually improves overnight.
Related
Looking for other recipes like this? Try these:
Italian Spelt Bean Soup
Ingredients
- 2 tablespoon extra virgin olive oil plus more for serving
- 2 cloves garlic smashed
- 2 sage leaves finely chopped
- 1 sprig rosemary finely chopped
- 1 onion finely chopped
- 1 small carrot diced
- 2 celery stalks diced
- 1 medium can chopped tomatoes
- 1 can borlotti beans 240 g / 8.5 oz
- vegetable broth
- 140 g spelt (farro) 4 oz
- Salt to taste
- Black pepper to taste
Instructions
- Smash the garlic and chop the sage, and rosemary.2 cloves garlic, 2 sage leaves, 1 sprig rosemary
- Finely chop the carrot, the onion and celery.1 onion, 1 small carrot, 2 celery stalks
- Heat olive oil in a wide-bottomed pot over low-medium heat. Add garlic and herbs and sauté for 1-2 minutes until fragrant. Add onion, carrot, celery, and a pinch of salt. Cook for about 8-10 minutes, stirring often, until softened.2 tablespoon extra virgin olive oil, Salt
- Cook the spelt separately in salted boiling water according to package instructions (usually 20-30 minutes). Drain and set aside.140 g spelt (farro)
- Stir in the chopped tomatoes to the soffritto pot and cook for 20 minutes. After 15 minutes, add the borlotti beans (with their liquid) and fill up the same can with vegetable broth to halfway and add it. Simmer gently.1 can borlotti beans, vegetable broth, 1 medium can chopped tomatoes
- Use a hand blender to puree most of the bean mixture, leaving some texture.
- Add the cooked farro to the pot and simmer for 2-3 minutes.
- Adjust seasoning with salt and pepper. Serve with a drizzle of extra virgin olive oil.
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