Soup of farro, borlotti, cannellini and chickpeas (Zuppa di farro) from River Cafe Cookbook Two (page 138) by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe requires 2 hours soaking for farro, overnight soaking and 1.5 hours each for cooking for the beans and chickpeas.

  • Ganga108 on July 06, 2023

    A hearty, wintery, protein-bomb of a soup. It takes a while to cook - overnight soaking, 1.5 hours and multiple pans to cook the beans and chickpeas, about 40 mins for the sauce, and another 40 for the soup to come together. Eminently freezable. (I have also made this with substitutions - freekeh for farro, kidney beans for borlotti, other white beans for cannellini beans, and a reduced tomato puree from the freezer (made in Summer) for the tomato sauce. If only I had pre-cooked the beans and chickpeas and frozen them too :-) :-) )

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