‘Italy: The World Vegetarian’ cookbook: Recipes from Farro soup to mushroom gnocchi

These meat-free dishes from the Mediterranean nation are timeless and delicious every time, says Christine Smallwood

(Mike Cooper)

Spicy Farro Soup

I first ate this soup in the town of Orvieto, Umbria, on a damp, wintry day. A big, spicy bowlful, a glass of Sagrantino and some eavesdropping on a heated political discussion at a neighbouring table set us up for a bracing walk around the city and its renowned cathedral. Reliably warming and nourishing when the weather is cold and blustery, this soup is now one I cook regularly.

Soaking the farro for four hours is not essential, but it does reduce the cooking time. If you don’t eat this all in one go, the farro continues to absorb the liquid so that it thickens and becomes almost risotto-like.