Italian Borlotti Bean, Pumpkin & Farro Soup Recipe – Italian Special
Italian Borlotti Bean, Pumpkin & Farro Soup is a nourishing and flavorful dish that combines the earthiness of borlotti beans, the sweetness of pumpkin, and the hearty texture of farro. This soup is perfect for chilly evenings, offering a wholesome and satisfying meal that pairs wonderfully with a slice of crusty bread.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Italian Borlotti Bean, Pumpkin & Farro Soup Ingredients:
- 4 tablespoons extra virgin olive oil, plus extra for serving
- 1 onion, finely chopped
- 1 celery stick, chopped into chunks
- 750g pumpkin or squash, peeled, deseeded, and chopped into small pieces
- 1 carrot, peeled and chopped into chunks
- 3 garlic cloves, finely chopped
- 3 tablespoons tomato purée
- 1.2 liters chicken or vegetable stock
- 75g farro or mixed grains
- 50-80g Parmesan rinds
- 400g can borlotti beans, drained
- 2 handfuls baby spinach
- 2 tablespoons chopped parsley
How to Make Italian Borlotti Bean, Pumpkin & Farro Soup
Heat the oil in a sturdy saucepan. Add the onion, celery, pumpkin or squash, and carrot. Sauté until the vegetables start to brown. Add a splash of water and seasoning, cover, and let them cook over low heat for 5 minutes.
Next, add the garlic and cook for a couple more minutes. Stir in the tomato purée, stock, mixed grains, and Parmesan rinds (if using), along with seasoning. Simmer for approximately 15 minutes or until the grains are tender, adding the beans in the last 5 minutes. Stir in the spinach towards the end and adjust seasoning to taste.
For a touch of sage, lightly fry the leaves in olive oil before adding to the soup. Alternatively, add parsley directly into the soup.
Serve with Parmesan shavings and a drizzle of extra virgin olive oil on each bowl. Remove the Parmesan rinds before serving.
Recipe Notes:
Sauté Vegetables: Begin by sautéing chopped onion, celery, pumpkin or squash, and carrot in olive oil until they start to brown.
Add Garlic: Incorporate finely chopped garlic and cook for an additional 2 minutes.
Tomato Purée & Stock: Stir in tomato purée, then add vegetable or chicken stock, mixed grains, and Parmesan rinds (if using).
Simmer: Let the mixture simmer for about 15 minutes or until the grains are tender.
Add Beans & Spinach: Introduce drained borlotti beans and spinach, cooking for another 5 minutes.
Season: Adjust seasoning to taste.
Optional Garnish: For added flavor, lightly fry sage leaves in olive oil and add them to the soup, or simply stir in chopped parsley.
Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil, and top with Parmesan shavings.
