What is Bartolini farro soup?

Bartolini farro soup is a traditional Italian soup made with farro grain, vegetables, and legumes like beans. It’s named after the Bartolini family farm in Umbria, known for its high-quality farro production.

Do you need to soak farro for soup recipes?

If you're using pearled or semi-pearled farro, soaking is not necessary—it cooks within 30–40 minutes in the soup. Whole farro, however, benefits from soaking overnight to reduce cook time and improve digestibility.

Can I substitute other grains for farro in soup?

Yes! You can swap farro for barley, quinoa, brown rice, or even freekeh depending on your preferences or dietary needs. Cooking times will vary though, so adjust the liquid and timing as necessary.

How long does farro take to cook in soup?

Pearled farro takes about 30–40 minutes in a bubbling soup. Semi-pearled may take up to 45 minutes, while whole grain farro (if pre-soaked) cooks in roughly 50–60 minutes.

Bartolini Farro Soup: 1 Irresistible Bowl You’ll Love Today

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There’s nothing quite like the comforting aroma of soup wafting through the house on a rainy Portland evening. For me, food isn’t just a career—it’s rooted in memories. My first bowl of Bartolini farro soup brought back a flood of nostalgia: my childhood backyard garden in Northern California, the earthy perfume of tomatoes simmering, and the warm crackle of cast iron on the stove. This vibrant, hearty soup—rich in tradition and powered by plants—is exactly what my adult, plant-based self loves most: simple ingredients transformed with care.

In this article, I’ll walk you through the history, ingredients, step-by-step method, tips, and FAQ for making your own bowl of Bartolini farro soup at home. Whether you’re discovering farro for the first time or exploring new plant-based meal ideas, this recipe is pure comfort with real roots.

The Honest Roots of Bartolini Farro Soup

Soup That Starts With a Story

Bartolini farro soup is more than a delicious meal—it’s a story in a bowl. Originating from the central Italian countryside, particularly Umbria and Tuscany, this dish showcases the region’s commitment to slow food and sustainable agriculture. I first encountered Bartolini farro soup at a farmer’s market booth in Eugene that offered authentic Italian grains. Curious, I took home a small, cloth-sealed bag of farro and looked up what people most often did with it in Italy. Time and again, Bartolini farro soup appeared—a traditional plant-based dish featuring farro, local beans, seasonal vegetables, and robust olive oil. Once I tried it, I knew I’d found a new favorite.

The beauty of Bartolini farro soup is in its nuance; every family has their own twist. Some include leeks, some celery root. What they all share: a base of soaked or pearled farro, slow-cooked vegetables, and honest, robust flavor. Whether you’re exploring a lentil and farro soup twist or sticking to time-honored simplicity, this is the kind of meal that invites you to slow down and savor each bite.

What Makes Farro So Special?

It’s impossible to talk about Bartolini farro soup without shining a spotlight on its star ingredient: farro. This ancient grain predates modern wheat, and its nutty, chewy profile makes it perfect for soups. Rich in fiber, magnesium, and plant protein, farro has been a staple in whole-food kitchens for decades—and it’s found new life thanks to its versatility and rustic charm. Unlike other grains that disintegrate from long cooking, farro holds its own, absorbing flavor as it simmers.

From a nutritional standpoint, farro impresses. According to the Cleveland Clinic, it’s packed with antioxidants and complex carbohydrates that support long‑lasting energy. And for anyone hesitant about using new‑to‑you grains, it’s easy to prepare and hard to mess up. Whether you’ve tried Ina’s farro salad or my farro kale salad, cooking farro in a soup is by far my favorite way to showcase its comforting texture.

Cooking Bartolini Farro Soup at Home

Ingredients List

Bartolini farro soup is built from pantry staples and a few fresh veggies. Here’s everything you’ll need to recreate this rich and complex masterpiece:

1 cup pearled Bartolini farro (or semi-pearled)
1 tbsp extra virgin olive oil
1 medium yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tsp thyme or 1 sprig fresh thyme
1 bay leaf
4 cups vegetable broth (low sodium, homemade preferred)
1 (15 oz) can crushed tomatoes or 2 cups fresh diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
Sea salt and cracked pepper to taste
Optional: add a pinch of red pepper flakes for a gentle touch of heat.
Garnish: fresh parsley, lemon zest, nutritional yeast, or a drizzle of olive oil

Not a fan of celery? Swap it for fennel for a sweet undertone. No cannellini beans? Try chickpeas for added texture. Your toppings can transform this entire soup—so go bold, go herby, or go rustic.

Timing: Prep, Cook, and Serve

Bartolini farro soup’s greatest asset is its simplicity—it’s delightfully easy to prepare. Everything goes into one pot after a brief sauté, then simmers gently. It’s relatively hands-off after the first 15 minutes.

Step	Time Required
Ingredient Prep	10–15 minutes
Sauté Base Vegetables	10 minutes
Simmer Soup	40–45 minutes
Total Time	Approximately 65 minutes

Step-by-Step Instructions

Heat the olive oil in a large pot over medium heat. Sauté the chopped onion, carrots, and celery until tender—around 8 minutes. Stir in garlic, thyme, and red pepper flakes, cooking for another 2 minutes.
Add the rinsed farro, tomatoes, bay leaf, and broth. Bring the pot to a gentle boil, then reduce it to a low simmer.
After 30 minutes of simmering, stir in the beans and adjust salt and pepper. Let it simmer uncovered for another 10–15 minutes until the farro is tender but not mushy.
Remove the bay leaf, taste for seasoning, and ladle into bowls. Top it with parsley, lemon zest, or even vegan parm for a delightful finish.

Not only is this an incredibly nutrient-rich dinner, but leftovers make a delicious lunch the next day. This recipe also serves as a great base for variation—just like our cauliflower farro salad twist. Get creative!

Why Bartolini Farro Soup is a Plant-Based Powerhouse

Plant Protein and Whole Grains in One Bowl

When people ask me how I stay energized on a plant-based diet, I just show them a bowl of this soup. Bartolini farro soup combines legumes and ancient grains, giving you all the amino acids you need for complete protein. That’s not just delicious—it’s functional food. Consumed regularly, farro can play a role in stabilizing blood sugar and enhancing digestion thanks to its fiber load.

Farro also contains resistant starch, which helps promote good gut bacteria. Comparable to the grains in our whole foods farro salad, Bartolini’s version uses a strain that stays intact, flavor-loaded, and textured. That’s why it’s ideal as the foundation of hearty soups.

Seasonal Adaptability

One of my favorite aspects of this soup is how responsive it is to the changing seasons. In fall, add cubed butternut squash or mushrooms. Come spring, fold in asparagus tips or chopped spinach in the final 5 minutes for some green brightness. At the height of summer, late tomatoes make this shine even more.

If you love summer produce, you’ll enjoy how this dish builds on what’s fresh—just like my summer farro salad. This adaptability ensures that your bowl of Bartolini farro soup is never boring, even if you return to it again and again, no matter the season.

Delicious Variations and Nutritional Notes

Grain Substitutes for Flexibility

Even though we’re focusing on Bartolini farro soup, this recipe plays well with substitutes. Quinoa cooks faster and is gluten-free, while barley offers a similar chew to farro. For a lighter version, you can use millet or even brown rice, though it’ll need longer cook time.

Love trying different textures and grains? You’ll be delighted by the grain combinations in our Tuscan farro salad which balance brightness and substance beautifully. Just like farro, they help create a complete meal that sustains you.

Gluten Concerns and Storage Tips

While Bartolini farro soup is plant-based, it’s not gluten-free because farro is a wheat product. However, as it’s an ancient wheat, some people find it easier to digest than modern varieties. That said, if you’re gluten-intolerant, opt for non-gluten grains mentioned earlier.

Store leftover soup in the fridge for up to 5 days. The farro continues to absorb liquid, so you may need to add extra broth or water before reheating. This soup also freezes well, lasting up to 3 months when stored in an airtight container.

Make-ahead meals that actually hold flavor and texture are rare—yet Bartolini farro soup delivers over and over again. For meal prepping inspiration, look to other creative combinations like our farro soup recipes, tailor-made for busy, plant-powered weeks.

FAQ: Your Questions About Bartolini Farro Soup Answered

What is Bartolini farro soup?
Bartolini farro soup is a traditional Italian soup made with farro grain, vegetables, and legumes like beans. It’s named after the Bartolini family farm in Umbria, known for its high-quality farro production.
Do you need to soak farro for soup recipes?
If you’re using pearled or semi-pearled farro, soaking is not necessary—it cooks within 30–40 minutes in the soup. Whole farro, however, benefits from soaking overnight to reduce cook time and improve digestibility.
Can I substitute other grains for farro in soup?
Yes! You can swap farro for barley, quinoa, brown rice, or even freekeh depending on your preferences or dietary needs. Cooking times will vary though, so adjust the liquid and timing as necessary.
How long does farro take to cook in soup?
Pearled farro takes about 30–40 minutes in a bubbling soup. Semi-pearled may take up to 45 minutes, while whole grain farro (if pre-soaked) cooks in roughly 50–60 minutes.

Conclusion

Bartolini farro soup isn’t just a recipe—it’s a connection to tradition, nourishment, and conscious living. With just a few humble ingredients and an hour of simmering, you’ll have a meal that feels like it took all day. Its versatility, nutrition, and bold, rustic flavor make it the kind of dish that earns a permanent place in your personal recipe collection. Whether you’re indulging in its grounding warmth during winter or brightening it up with greens in spring, this soup keeps you rooted—and satisfied. Dive into your kitchen, let those rich tomato aromas fill the air, and know that you’re cooking something timeless.

Hearty and Healthy: Bartolini Farro Soup That Warms the Soul