What is Italian farro?

Farro is an ancient wheat grain that originated in Mesopotamia. Rather, it’s Italian for “ancient wheat grain” and often used to describe three different grains: Einkorn: Farro piccolo, known scientifically as Triticum monococcum.

Can I use farro in place of barley?

Farro and barley can be used interchangeably in most recipes. Farro is a wheat product and contains gluten.

What is farro grain?

Originally from Ancient Mesopotamia, farro is a term used to describe any one of three ancient wheat grains: einkorn, emmer, or spelt. However, in the United States and Europe, the term farro generally refers to emmer wheat.

Where did farro originate?

Fertile Crescent
Farro originated in the Fertile Crescent, where it has been found in the tombs of Egyptian kings and is said to have fed the Roman Legions. Italians have dined on farro for centuries. Now, with the revival of interest in whole grains, farro’s popularity is gaining in the U.S. as well.

How to make rustic Italian soup with Farro?

Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes.

What kind of soup is zuppa di Farro?

Zuppa di Farro (Italian Farro Soup) Zuppa di Farro or Italian Farro Soup is a hearty, broth soup made from Italian pearled farro, pancetta, garlic, fresh tomatoes and chicken broth.

How long does it take to make Farro and bean soup?

Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.

How to make farro soup with kale and water?

Add broth/stock, tomatoes, salt, basil, red pepper flakes, and bay leaves. Bring to a boil. Cover and reduce to simmer. Cook for 20 minutes. Add kale and water if needed (I added 1 cup here). Recover and cook 10 minutes. Add beans and water if needed (I added another cup here). Recover and cook 10 minutes. Check farro texture and soup flavor.