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.
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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
It should cook for about two hours over low heat
Skim the broth, set aside the meat (serve it as boiled meat or use it for fillings and meatballs) and the vegetables
In a pot, preferably earthenware, put the rinsed farro and cover with water
Considering that cooked farro doubles in volume, make sure not to exceed half of the container
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
Add the vegetables and the ham bone, season with raw olive oil and serve piping hot
Pot
Pan
Italia, Abruzzo
| Energy (kcal) | 117.45 |
| Carbohydrates (g) | 13.23 |
| of which Sugars (g) | 0.52 |
| Fat (g) | 0.95 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 14.35 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.06 |
