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Courgette and farro summer soup

Name: Courgette and farro summer soup
Prep time: 10 h
Cook time: 1 h
Total time: 11 h
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 May 08
Updated: 18 Mar 24

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

Easy
June 2008

Test kitchen approved

Serves 4
Hands on time 1 hour 10 minutes

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

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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

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Method

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.
Add the courgettes, green beans, borlotti beans and continue cooking gently for a further 10 minutes, until the farro and vegetables are tender.
Stir in the basil and Parmesan and season well to taste. Serve drizzled with extra-virgin olive oil and some good crusty bread.

Recipe from June 2008 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

Make this dish veggie by omitting the pancetta and using vegetarian cheese.
Farro is an ancient wheat grain that has a firm, chewy texture. It’s delicious in soups, stews and slow-cooked dishes.