Faro
Faro is a hearty Italian soup originating from the northern regions, particularly Lombardy and Emilia-Romagna. It is a thick, rustic stew made primarily with farro (an ancient grain), beans, and a variety of vegetables like celery, carrots, and onions, often enriched with pancetta or Parmesan rind for depth.
🍽️ Nutrition at a glance
This dish is a balanced, nutrient-dense meal, offering a good mix of complex carbohydrates from the farro and beans, plant-based protein, and dietary fiber. A typical serving provides approximately 350-450 calories, making it a satisfying and wholesome option.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 55 g |
| Fat | 10 g |
| Fiber | 12 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Magnesium | 110 mg |
| Phosphorus | 280 mg |
| Potassium | 620 mg |
| Zinc | 3.2 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 3.5 mg |
| Folate | 95 µg |
Per 1 bowl (approx. 350 g) · estimated, varies by recipe
💡 What's interesting
Faro is a classic example of 'cucina povera' (peasant cooking), showcasing how simple, inexpensive ingredients like ancient grains and legumes can be transformed into a deeply flavorful and nourishing dish. Nutritionally, farro is prized for its high fiber and protein content compared to modern wheat.
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AI estimate may be inaccurate · Terms