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Vegetable soup with Farro from Colfiorito

Ingredients for 4 people

200g of Pearled Farro, 400g vegetables as you like, fine sea salt, 5 tablespoons of extra virgin olive oil.


Wash the Pearled Farro to eliminate impurities, than drain. Wash and cut vegetables into small pieces, then cook them in a pot with hot water and some salt. Purée the vegetables with a vegetable mill, then bring the sauce to the boil and add the Pearled Farro. Cook for approximately 20 minutes, stir and add some hot water, if too dry.

Add some salt as you like, season with fresh ground pepper, 5 tablespoons of extra virgin olive oil and serve.

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