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Bean, pancetta and farro soup

Recipe from: 06 August 2015
recipes, soup,winter

Ingredients 14
Servings 6
Time 20 min + soaking time


  • 200
    mixed, dried beans
  • 2
    olive oil
  • 1
    large brown onion, finely diced
  • 2
    carrots, peeled and diced
  • 2
    sticks celery, diced
  • 125
    pancetta or smoked bacon, sliced
  • 1
    garlic clove, minced
  • 1
    stem rosemary, finely chopped
  • 2
    stems fresh oregano, chopped or 1/2 teaspoon dried
  • 1.5
    chicken stock
  • 2
    Parmesan rinds
  • 1/3
    farro, spelt or barley
  • 1
    fresh lemon juice
  • salt and pepper, to taste



Place the beans in a bowl, cover with water and leave to soak for at least 7 hours or overnight. In a deep saucepan, sauté the onion until soft. Add the carrots and celery and cook for several minutes more. Add the pancetta and fry for 3 minutes before adding the garlic, rosemary and oregano. Drain the beans and add to the pot. Pour in the stock and add the Parmesan rinds.

Cover partially with a lid and simmer for 2 hours. Add the farro and cook for another hour or until the beans are completely soft. Add a little more water if the liquid has reduced too much. Season with salt and pepper and a squeeze of lemon juice. NB Don’t forget to remove the Parmesan rind!

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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