Farro & Borlotti Bean Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a good soup to try on children in winter: rich in iron and vitamins. You will have to check the type of farro you have as to whether it requires soaking or not. It should be available in health food shops, if not at the supermarket. Pearl barley can be used instead, if you like.


  • 200 g(7 oz) dried borlotti beans, soaked overnight in cold water
  • 3 tablespoons


Drain the beans, put them in a large saucepan and cover abundantly with cold water. Bring to the boil and then skim the surface. Lower the heat slightly and cook for 1–1½ hours, until the beans are soft but not mushy. Top up with a little hot water when necessary during the cooking time. Season with