Farro and Borlotti Bean Soup
A hearty Italian soup of chewy farro, fresh borlotti beans, aromatic vegetables and sage in a creamy bean broth.
This rustic Italian soup balances chewy farro with tender whole borlotti beans and a creamy purée of beans, carrot, celery, red onion, garlic and sage.
Instructions
- 1
Cut the carrot into small pieces, chop the red onion and finely dice the celery. Put them in the pressure cooker with 2 garlic cloves and 3 tablespoons olive oil; cook for about 5 minutes, until the onion softens.
5 min
- 2
Add the fresh borlotti beans and cook for another 5 minutes. Add sage leaves to taste and season with salt.
5 min
- 3
Pour in 1 liter water and bring to a boil. Lock the pressure-cooker lid; once full pressure is reached, reduce the heat to low and cook for 30 minutes.
30 min
- 4
Let the pressure release fully before opening. Check that the beans are tender, reserve about one-third of them whole in a bowl and strain the rest, keeping all the cooking broth. Blend the strained beans and vegetables to a smooth purée and keep warm.
- 5
Toast the farro in a saucepan over low heat with the remaining garlic clove and 2 tablespoons olive oil for about 3 minutes.
3 min
- 6
Add 3 ladles of reserved broth and cook the farro for the package time, about 15–18 minutes, adding broth one ladle at a time. Stir in the bean-and-vegetable purée, loosen with more broth if needed, fold in the reserved whole beans and serve hot with an optional drizzle of olive oil.
18 min
Ago's Notes
- If you do not have a pressure cooker, simmer the beans in a regular covered pot for about 2 hours and replenish evaporated liquid with hot water.
- Follow your farro package for the final cooking time; the source gives an approximate range of 15–18 minutes.
- Release and confirm all pressure according to the cooker's instructions before opening the lid.
- Serve piping hot with an optional drizzle of extra-virgin olive oil. Grilled vegetables or a light mixed salad make suitable accompaniments.
- Farro contains gluten, and this recipe also contains celery.
- Cool leftovers promptly, refrigerate in an airtight container for up to 3–4 days and reheat until steaming throughout.
Fold in the reserved whole beans last and serve hot, loosening the soup with a little reserved broth if needed.
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