Gran Farro

Grain and bean soup

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Gran Farro is traditional wheat soup made in Tuscany from raw spelt (hard wheat) but if unavailable you can make a similar soup using buckwheat (kasha) boiled for about an hour.


  • 5 oz/150 g raw spelt or German wheat, boiled for at least 3 hours
  • 9 oz/<


Boil fresh beans in water until tender [about 1-1½ hrs). If using dried beans, soak them overnight, rinse and then boil in fresh water for about 45 minutes. Drain and put through a food processor or mouli, reserving the water & ¼ of the whole beans. Heat the oil in a deep saucepan & add the onion, ham, celery, garlic, sage, marjoram