Courgette and farro summer soup

Courgette and farro summer soup
  • Serves icon Serves 4
  • Time icon Hands on time 1 hour

The courgette and farro soup recipe is easy and delicious, and makes the most of Britain’s summer produce.

Nutrition: per serving

Calories
355kcals
Fat
14.8g fat (3.6g saturated)
Protein
15.3g
Carbohydrates
42.5g (8.1g sugars)
Salt
1.8g
Calories
355kcals
Fat
14.8g fat (3.6g saturated)
Protein
15.3g
Carbohydrates
42.5g (8.1g sugars)
Salt
1.8g

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 50g pancetta, finely chopped
  • 1 garlic clove, finely chopped
  • 100g farro (from Sainsbury’s Special Selection, larger Waitrose stores, Italian delis and health food shops)
  • 1.5 litres vegetable or chicken stock, hot
  • 1 fresh rosemary sprig
  • 2 large courgettes, diced
  • 100g green beans, trimmed and halved
  • 400g can borlotti beans, drained and rinsed
  • Handful fresh basil, roughly chopped
  • 25g freshly grated Parmesan or Grana Padano
  • Extra-virgin olive oil for drizzling

Method

  1. Heat the oil in a large saucepan and cook the onion for a few minutes until beginning to soften. Stir in the pancetta and cook for a further 2-3 minutes. Stir in the garlic and farro and cook for 2-3 minutes, stirring. Pour over the stock and add the rosemary. Bring to the boil and simmer gently for 40 minutes.
  2. Add the courgettes, green beans, borlotti beans and continue cooking gently for a further 10 minutes, until the farro and vegetables are tender.
  3. Stir in the basil and Parmesan and season well to taste. Serve drizzled with extra-virgin olive oil and some good crusty bread.

delicious. tips

  1. Make this dish veggie by omitting the pancetta and using vegetarian cheese.

  2. Farro is an ancient wheat grain that has a firm, chewy texture. It’s delicious in soups, stews and slow-cooked dishes.

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