Fall Farro Soup
Fall has arrived, and although here in Florida we are still waiting for truly cool temperatures, I can definitely feel a hint of the changing season during the early morning hours when I head outside to take care of my chickens and goats. Those slightly cooler mornings are enough to put me in the mood for heartier dishes, and once fall produce begins appearing at our local markets and grocery stores, I immediately start thinking about soups, stews, and other comforting dishes.
I particularly enjoy seeing the abundance of fall vegetables this time of year. Bunches of sturdy greens sit alongside winter squash, while apples and pears begin filling the produce displays. Even if the afternoon temperatures still feel more like summer here in Florida, all that beautiful seasonal produce inspires me to head into the kitchen and begin cooking as though autumn has fully arrived.
This Fall Farro Soup is exactly the type of dish I crave at this time of year. It is rustic, hearty, and packed with flavor, yet it is not so heavy that you cannot enjoy it on a warmer fall day. I begin with a traditional soffritto of finely chopped onion, carrot, and celery gently cooked in olive oil until tender. Taking the time to slowly cook the soffritto creates the flavorful foundation that makes even the simplest Italian soups taste so good.
I also add some diced smoked pancetta, which brings a wonderful savory, slightly smoky flavor to the broth. Canned tomatoes add richness and just enough acidity, while chopped kale adds both color and plenty of texture. Farro is one of my favorite grains to use in soups because it has a pleasantly chewy texture and holds up beautifully even after reheating. It also makes this soup substantial enough to serve as a complete meal.
Like many rustic Italian soups, this one is very forgiving. You can add other vegetables you have on hand, substitute another hearty green such as Swiss chard for the kale, or even add a handful of beans if you want an even heartier bowl. Keep in mind that farro continues to absorb liquid as the soup sits, so when reheating leftovers you may need to stir in a little additional broth or water.
Serve this soup warm with a drizzle of good extra virgin olive oil and a generous sprinkling of grated Parmesan or Pecorino Romano cheese. Add some crusty Italian bread alongside, and you have a simple, satisfying fall meal that tastes even better the next day.
Fall Farro Soup
A hearty, rustic fall soup made with tender farro, smoky pancetta, tomatoes, kale, and a flavorful soffritto base.
Ingredients
- Four Tablespoons Olive Oil
- Two Carrots, Finely Chopped
- Two Celery Sticks, Finely Chopped
- 1 Medium Onion, Finely Chopped
- 3 Garlic Cloves, Minced
- Salt & Pepper To Taste
- 1 Teaspoon Dried Oregano
- 400 Grams Pearl Farro
- 200 Grams Smoked Pancetta or Bacon, Chopped
- 1 (28 Ounce) Can Plum Tomatoes, Squeezed With Fingers
- 1 1/2 Liters Warm Chicken or Vegetable Broth
- 2 to 3 Cups Finely Chopped Kale or Preferred Greens
To Serve:
- Grated Pecorino Romano Cheese
- Extra Virgin Olive Oil
Instructions
- Heat the oil in a large stockpot, then fry the carrots, celery, and onions on medium heat until softened and just beginning to brown.
- Add the garlic and cook a minute or two until fragrant.
- Add the pancetta or bacon and cook until lightly browned.
- Add the farro to the pot, and stir to lightly toast the farro kernels.
- Add the tomatoes and broth and bring to a boil.
- Season with salt, pepper, and oregano, then reduce heat to a simmer.
- Stir in the kale and continue to cook, adding a little water if the soup becomes too thick.
- Once the farro is tender to the bite, the soup is finished.
- Serve warm topped with grated cheese and/or a drizzle of extra virgin olive oil.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 647Total Fat: 30gSaturated Fat: 10gUnsaturated Fat: 20gCholesterol: 37mgSodium: 204mgCarbohydrates: 81gFiber: 16gSugar: 10gProtein: 23g
