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Farro Soup

Farro Soup Recipe

  • 1 cup quick-soaked dried cranberry beans (See Notes)
  • 2 small onions, 1 cut in half, 1 coarsely chopped
  • 2 carrots, 1 whole, 1 coarsely chopped
  • 2 stalks celery, 1 broken in half, 1 coarsely chopped
  • 1 bay leaf
  • 1 pound potatoes, peeled and cut into ½-inch dice (3 cups)
  • Salt
  • 1 1/3 cups farro (also called spelt, available in health food stores)
  • 2 teaspoons chopped garlic
  • ½ cup coarsely chopped leek, white part only
  • 4 ounces pancetta, coarsely chopped (1 cup)
  • 1 teaspoon finely chopped fresh sage leaves
  • 1 teaspoon finely chopped fresh rosemary
  • ½ teaspoon crushed red pepper
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 1 cup finely diced, peeled, and seeded butternut squash
  • ¼ cup tomato paste
  • ½ cup dry white wine
  • ¼ cup grated Parmesan cheese, for serving
  • Freshly ground black pepper, for serving
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 399kcal (20%)
Total Fat 15g (23%)
Saturated Fat 4g (19%)
Cholesterol 12mg (4%)
Total Carbohydrate 52g
Dietary Fiber 12g
Sugars 5g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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