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Tarragone farro, a vegetable soup made with dried legumes, and vermicelli

Tarragone farro, a vegetable soup made with dried legumes, and vermicelli

Main dishes

A hearty Catalan bean soup made with navy beans, green peas, broad beans, cabbage, and Jerusalem artichokes, cooked with a salted pork bone and finished w…

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Recipe from Josep Xicota, CommonsDelinker (Wikibooks), adapted by Recette de cuisine · · updated on

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Tarragone farro is a hearty, rustic soup from Catalan cuisine. Dried vegetables, green vegetables, and salted pork bones are simmered for a long time before the vermicelli is added.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr
  • Resting12 hr
  • Total14 hr 30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$8.90 $1.48 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people
  • $0.37
  • $3.03
  • $0.84
  • $0.57
  • $2.81
  • $1.27
  • $0.01

Prices from US supermarkets for 3 of 7 ingredients; Belgian prices for the rest.

Directions

  1. The day before, soak the navy beans. Bring a large pot of water to a boil with the pork bone, and simmer for 50 to 60 minutes.
  2. Add the soaked beans, finely chopped cabbage, green peas, broad beans, and peeled and diced apples. Continue to cook for another 50 to 60 minutes.
  3. Then, add the vermicelli and the lard mixed with the flour, as well as the salt, which has not yet been added. ≈ 3 min
  4. Serve the soup as soon as the vermicelli is cooked through. ≈ 2 min

The bill

Tarragone farro, a vegetable soup made with dried legumes, and vermicelli

  • 200 g of shelled green peas$0.37
  • 200 g of broad beans, shelled (frozen if preferred)$3.03
  • 250 g of dried navy beans$0.84
  • 2 medium-sized potatoes$0.57
  • 1 small Brassica oleracea var. viridis$2.81
  • 100 g of thick vermicelli$1.27
  • 1/2 cup of flour$0.01

Total$8.90

that's $1.48 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 200 g of shelled green peas
  • 200 g of broad beans, shelled (frozen if preferred)
  • 250 g of dried navy beans
  • 2 medium-sized potatoes
  • 1 small Brassica oleracea var. viridis
  • 1 salted pork bone
  • 100 g of thick vermicelli
  • 1 large tablespoon of bacon
  • 2 liters of water
  • A pinch of salt
  • 1/2 cup of flour

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