📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this deeply comforting Farro e Fagioli, a quintessential 'cucina povera' masterpiece that celebrates the nutty resilience of ancient pearled farro and the creamy richness of Borlotti beans. This thick, porridge-like stew is infused with a fragrant soffritto, woodsy rosemary, and a hint of smoky pancetta, creating a nutrient-dense bowl that is as soulful as it is satisfying. It is the ultimate expression of Italian farm-to-table cooking, where humble pantry staples are transformed into a luxurious, velvet-textured feast.
🥗 Ingredients
The Aromatics (Soffritto)
- 3 tablespoons Extra virgin olive oil (high quality, plus more for drizzling)
- 2 ounces Pancetta (finely diced; omit for vegetarian version)
- 1 medium Yellow onion (finely minced)
- 1 large Carrot (scrubbed and finely diced)
- 1 large Celery stalk (finely diced)
- 3 Garlic cloves (smashed and minced)
The Grains and Legumes
- 1.5 cups Pearled Farro (rinsed under cold water)
- 2 cans (15 oz) Borlotti or Cannellini beans (rinsed and drained; or 3 cups cooked from scratch)
- 1 tablespoon Tomato paste (double concentrated)
The Liquid and Herbs
- 6 cups Vegetable or Chicken broth (low sodium, kept warm)
- 1 sprig Fresh Rosemary (kept whole)
- 2 sprigs Fresh Thyme
- 1 Bay leaf (dried)
- 1 piece Parmesan rind (optional, for deep umami flavor)
- Kosher salt and black pepper (to taste)
- 1/4 teaspoon Red pepper flakes (optional, for a subtle heat)
For Garnish
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the 3 tablespoons of olive oil over medium heat. Add the diced pancetta and cook for 4-5 minutes until the fat has rendered and the edges are golden and crisp.
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2
Add the onion, carrot, and celery (the soffritto) to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
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3
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Clear a small space in the center of the pot and add the tomato paste. Cook the paste for 2 minutes, stirring it into the oil until it turns a deep rust color and smells caramelized.
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5
Add the rinsed farro to the pot. Stir well to coat the grains in the aromatic oil and toast them for 2-3 minutes; you should hear a slight crackling sound and smell a nutty aroma.
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6
Pour in the warm broth. Add the rosemary sprig, thyme, bay leaf, and the Parmesan rind. Bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low. Cover the pot partially and simmer for 20 minutes, stirring occasionally to ensure the farro doesn't stick to the bottom.
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8
While the farro simmers, take one can of the beans and mash them into a rough paste using a fork or a small blender with a splash of water. This creates a beautifully creamy texture without using dairy.
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9
After the farro has cooked for 20 minutes, stir in both the whole beans and the mashed bean paste. Season with a pinch of salt and black pepper.
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10
Continue to simmer, uncovered, for another 15-20 minutes. The farro should be 'al dente'—tender with a distinct chew—and the liquid should have thickened into a rich, stew-like consistency.
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11
Remove the rosemary sprig, thyme stems, bay leaf, and the Parmesan rind. Taste and adjust the seasoning with more salt and pepper if needed.
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12
Turn off the heat and let the dish sit for 5 minutes. This allows the flavors to settle and the starches to thicken the broth further.
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13
Ladle into warm bowls. Finish each serving with a generous drizzle of high-quality extra virgin olive oil, a sprinkle of grated Parmigiano-Reggiano, and fresh parsley.
💡 Chef's Tips
Always rinse your farro under cold water before cooking to remove any dusty surface starch. If the stew becomes too thick while sitting (farro absorbs liquid quickly), simply stir in a splash of warm broth or water to loosen it back up. For the best flavor, use a Parmesan rind; it acts as a 'flavor bomb' that adds saltiness and depth that salt alone cannot provide. Don't skip mashing half the beans; this is the secret to the traditional 'cremosità' (creaminess) of Italian bean soups. If using whole-grain farro instead of pearled, you must soak it overnight and increase the cooking time by about 20-30 minutes.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, acidic Italian white wine like Vermentino or a light-bodied Chianti. A side of sautéed bitter greens, like rabe or kale with lemon, cuts through the richness of the beans. For a vegan version, omit the pancetta and Parmesan rind, and add a teaspoon of smoked paprika for depth. Leftovers are even better the next day; serve them 'asciutta' (drier) as a thick grain bowl topped with a poached egg.