🇮🇹 Italy · Food
Zuppa di Farro (Hearty Tuscan Spelt Soup)
By eatmundo · July 7, 2026
Warm your soul with Zuppa di Farro, a robust and rustic Tuscan soup. Made with wholesome pearl spelt, cannellini beans, and a flavorful soffritto of vegetables, it's a deeply satisfying and nourishing dish. Often enriched with a touch of pancetta, this soup is a true taste of Italian comfort.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 200g pearl spelt thoroughly under cold running water. It's not usually necessary to soak pearl spelt, but rinsing removes starches. Set aside. Prepare your soffritto by finely dicing 1 medium onion, 1 medium carrot, and 1 celery stalk.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. If using, add 50g diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Add the diced onion, carrot, and celery (the soffritto) to the pot. Sauté gently, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This slow cooking extracts maximum flavor. Add 2 minced garlic cloves, 1 fresh rosemary sprig, and 2 fresh sage leaves and cook for another minute until fragrant.
- 4
Stir in 1 tablespoon of tomato paste and cook for 2-3 minutes, stirring constantly, allowing it to toast slightly and deepen its flavor. Then, add the rinsed spelt to the pot and stir to coat it with the vegetables and paste. Cook for 2 minutes, stirring, to lightly toast the grains.
- 5
Pour in 1.5 litres of vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the spelt is tender but still has a slight bite (al dente).
- 6
Add 400g of drained and rinsed cannellini beans to the pot. You can mash a small portion of the beans against the side of the pot with a spoon to slightly thicken the soup if desired. Continue to simmer for another 10 minutes to allow the flavors to meld.
- 7
Remove the rosemary sprig and sage leaves before serving. Season the soup generously with salt and black pepper to taste. Ladle the hot Zuppa di Farro into bowls. Drizzle with the remaining 1 tablespoon of extra virgin olive oil.
- 8
Garnish with the reserved crispy pancetta (if using) and a generous sprinkle of freshly grated Parmigiano Reggiano cheese, if desired. Serve immediately with crusty bread for a truly comforting and authentic Tuscan experience.
Frequently Asked Questions
What type of spelt is best for Zuppa di Farro and is soaking necessary?+
For a quicker cooking time and classic texture, use semi-pearled spelt; soaking is not strictly necessary but can reduce cooking time further. If using whole spelt, soaking overnight is highly recommended.
What's a good substitute for pancetta in Zuppa di Farro, especially for a vegetarian version?+
You can substitute pancetta with bacon for a similar smoky flavor, or omit it entirely for a vegetarian soup. If vegetarian, you might add a pinch of smoked paprika for an extra layer of flavor depth.
Should I use canned or dried cannellini beans for this soup, and what's the impact?+
Canned cannellini beans are convenient and only need to be rinsed and drained. If using dried beans, they must be soaked overnight and cooked separately until tender before adding them to the soup.
How do I ensure the Zuppa di Farro has the right consistency and the spelt is properly cooked?+
The soup should be hearty and somewhat thick; if too thin, simmer longer or mash a portion of the beans. The spelt should be tender but still retain a pleasant, slightly chewy texture (al dente).
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