This is the kind of soup that improves overnight, as long as you know how to keep the farro from drinking every last drop of broth. The base is quiet and practical: onion, carrot, celery, tomato, beans, herbs, and good olive oil.
We give separate timing for pearled and whole farro because they do not behave the same way. Pearled farro is weeknight-friendly. Whole farro needs soaking and a longer simmer, but it gives the bowl a firmer bite.
Set servings and units first. You can change them anytime.
Rinse the farro until the water runs mostly clear. If using whole farro, soak it in cool water for 8 hours, then drain before cooking.
Warm the olive oil in a heavy pot over medium heat. Add onion, carrot, celery, and salt, then cook for 10 minutes until softened but not browned.
Add the passata, rosemary, and bay leaf. Cook for 5 minutes, stirring often, until the tomato darkens slightly.
Stir in the farro, beans, and 6 cups broth. Simmer pearled farro for 35 to 40 minutes, or whole soaked farro for 60 to 70 minutes.
Remove the herbs. Mash one ladle of beans against the side of the pot and stir it back in to thicken the broth.
Rest the soup for 10 minutes before serving. If making ahead, cool it slightly loose and add 1 cup broth or water when reheating.
You made Zuppa di Farro. Time to eat.
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Farro keeps absorbing liquid as it sits. Store extra broth separately and loosen the soup only when reheating.
Six Italian regions. Nothing reformulated. Imported direct.
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