Farro soup with bacon, spinach and chestnuts

    30 min

    A warming and hearty soup that's full of flavour and really fills you up thanks to the farro, which is an ancient form of wheat. I took inspiration from an Italian recipe on this site, tweaking substantially to fit what I had to hand. The result was delicious!


    Greater London, England, UK
    2 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 knob butter
    • 1 shallot, chopped
    • 1 clove garlic, peeled and left whole
    • 4 rashers streaky bacon or pancetta, chopped
    • 200g frozen chopped spinach
    • 150g pre-cooked chestnuts, chopped
    • 125g quick-cooking farro
    • 1 litre chicken or vegetable stock, or as needed
    • 1 1/2 teaspoons tomato puree
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil and butter in a medium saucepan. Add the shallot and cook over medium heat till just starting to soften. Add the garlic and bacon or pancetta. Once the bacon has browned, add all remaining ingredients, starting with 750ml of stock, and stir well.
    2. Bring soup to the boil, then reduce heat to a simmer and cook, covered, till the farro is tender, about 15 minutes. Add more hot stock as needed to reach desired consistency.


    If you can't find the quick-cooking variety, use regular farro and cook it separately according to packet instructions. Then add to the soup mixture and allow to simmer all together for 10 to 15 minutes to let the flavours combine.

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