The popularity of farro isn’t hard to understand, as it’s an extremely versatile grain with a nutty flavor and chewy bite.

Also known as emmer, farro is a type of wheat that’s been widely cultivated in the Mediterranean for thousands of years. And it’s becoming more and more popular in the United States.

In this week’s Tuscan Bean and Farro Soup, we’re putting this hardworking grain to good use in a couple of ways, both in crispy and chewy form.

Tuscan Bean and Farro Soup

Serves 6

Ingredients

2 1/2 c. cooked farro, divided

1 tbsp. extra-virgin olive oil, plus more for drizzling

3 oz. pancetta, chopped

1 medium onion, chopped

1 medium carrot, chopped

1 medium celery stalk, chopped

3 cloves garlic, finely chopped

3 (15-oz. cans) borlotti, pinto, red or kidney beans, drained and rinsed

1 (14-oz.) can diced tomatoes

3 c. vegetable or chicken stock, plus more if necessary

1 sprig rosemary

1 sprig sage

1 sprig thyme

2 bay leaves

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Directions

Place 1 cup of cooked farro on a plate and pat dry with paper towels. Reserve the remaining 1 1/2 cups farro.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until the fat begins to render. Add the 1 cup farro to the pancetta and continue to cook until both are lightly browned and crispy. Use a slotted spoon to transfer the pancetta and farro to a paper-towel-lined plate. Set aside for garnish.

Add the onion, carrot, celery and garlic to the pot with the pancetta drippings and cook over medium heat, stirring, until the vegetables have softened, about 6 minutes. Add the beans, tomatoes, broth, rosemary, sage, thyme, bay leaves, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove herb sprigs and bay leaves and discard.

Purée bean soup in two batches in blender or with an immersion blender, until smooth. Return to pot and add the remaining 1 1/2 cups cooked farro. Continue to cook over medium heat until hot, 3 or 4 minutes.