Umbrian farro soup

Umbrian farro soup
Umbrian farro soup 5 1 Stefano Moraschini


Blanch the bone for 10 minutes.

Discard the water, then cover with fresh water and add the carrot, celery, chopped, onion, chopped tomatoes.

Boil for 1 hour and strain the broth.

Put in a pot the amount needed for the soup, add salt, bring to the boil and pour the rain spelt.

Stir constantly and cook 25 minutes.

Scarnificare the bone and attached to the cut meat soup.

Serve the soup with grated pecorino cheese.

Umbrian farro soup

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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