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Rustic Italian Chicken, Farro, and Borlotti Bean Soup

A hearty and nourishing soup featuring tender chicken, nutty farro, and creamy borlotti beans, perfect for family gatherings during colder months.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 1 cup farro Rinse well before using.
  • 1 can borlotti beans, drained and rinsed Can substitute with cannellini beans or other white beans.
Vegetables
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
Broth and Seasoning
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • to taste salt and pepper
  • Olive oil for sautéing
  • Fresh parsley for garnish

Method
 

Preparation
  1. Drain and rinse the borlotti beans; chop the onion, carrots, and celery; and mince the garlic.
Cooking
  1. In a large pot over medium heat, drizzle some olive oil. Once hot, add the chicken thighs and cook for about 5-7 minutes on each side until golden brown. Remove and set aside.
  2. In the same pot, add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute.
  3. Return the chicken to the pot and add the farro, borlotti beans, chicken broth, thyme, and bay leaves. Stir well and bring to a boil.
  4. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes until the farro is tender and the soup thickens.
  5. Remove the bay leaves and season the soup with salt and pepper as desired.
  6. Ladle the soup into bowls and garnish with fresh parsley.

Notes

Allowing the soup to sit before serving can enhance the flavors. Rinse farro well to eliminate bitterness. Properly browning chicken adds maximum flavor.