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Abruzzese Farro Soup is a tasty first course typical of the Abruzzo region, prepared with farro, vegetables, meat, and aromatics. This farro soup has ancient origins and is an excellent source of fiber and nutrients. It is usually served hot and can be stored in the refrigerator for 2-3 days.
Step 1 of 7: First prepare a light broth: cook the meat, the ham bone, the vegetables and the spices in a large pot with about two liters of water
Step 2 of 7: It should cook for about two hours over low heat
Step 3 of 7: Skim the broth, set aside the meat (serve it as boiled meat or use it for fillings and meatballs) and the vegetables
Step 4 of 7: In a pot, preferably earthenware, put the rinsed farro and cover with water
Step 5 of 7: Considering that cooked farro doubles in volume, make sure not to exceed half of the container
Step 6 of 7: Cook over very low heat, adding the broth one ladle at a time for another two hours: by the end the soup should be rather thick
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Celery
Step 7 of 7: Add the vegetables and the ham bone, season with raw olive oil and serve piping hot
| Average values | Per serving144 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 705 kJ169 kcal | 491 kJ117 kcal |
| Fat | 1.36 g | 0.95 g |
| of which saturated fatty acids | 0.44 g | 0.31 g |
| Carbohydrates | 18.97 g | 13.22 g |
| of which sugars | 0.75 g | 0.52 g |
| Fibre | 1.25 g | 0.87 g |
| Protein | 20.59 g | 14.35 g |
| Salt | 0.09 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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