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

Test kitchen approved

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

Serves 4
Hands on time 1 hour 10 minutes

Visit deliciousmagazine.co.uk to save recipe

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

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.

Fancy getting a copy in print?

Subscribe to our magazine

Courgette and farro summer soup

Ingredients

Method

Nutrition

delicious. tips

Lentil and herb soup

Tuscan bean soup

Pea and roasted garlic soup

Pea, courgette and parmesan cheese soup

More to discover

Courgette and farro summer soup

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Lentil and herb soup

Tuscan bean soup

Pea and roasted garlic soup

Pea, courgette and parmesan cheese soup

More to discover