Farro, white bean and smoked ham soup
SERVES 6 // PREP TIME 15 MINS // COOK 45 MINS (PLUS SOAKING)
This is a super-easy dish that’s rich, hearty and full-flavoured, but doesn’t
require a whole lot of work. Just let the flavour of the hock come through
and do the work for you. Begin this recipe a day ahead to soak the beans.
2 tbsp mild-flavoured olive
oil, plus extra to serve
1 onion, finely chopped
2 celery stalks, diced
2 garlic cloves, finely
chopped
1 smoked ham hock
(about 900gm)
200 gm dried white beans,
soaked overnight in cold
water, drained
150 gm farro (see note), rinsed
1.3 litres chicken stock
Finely grated parmesan
and finely chopped flat-leaf
parsley (optional), to serve
1 Heat oil in a saucepan over
medium heat. Add onion and
stir occasionally until soft and
translucent, adding celery and
garlic for the last 5 minutes of
cooking (13-16 minutes). Add
ham hock, beans, farro and
chicken stock, bring to a simmer,
then half-cover with a lid and
simmer until hock, beans and
farro are tender (2½-3 hours;
top up with water as necessary
to keep hock covered). Remove
hock from soup and set aside.
Season soup to taste and
keep warm.2 When cool enough to
handle, shred meat of the
bone (discard bone), and return
to the soup.
3 Serve soup topped with
parmesan, parsley, a drizzle of
olive oil and a generous grind
of black pepper.
NoteFarro is available from
select delicatessens.
Beer suggestionSomething
rustic and cloudy brewed with
grains other than barley, for
example, farro.➤