Description
This hearty, plant-based Italian soup made with farro, beans, and vegetables is comforting, rich in tradition, and adaptable for any season.
Ingredients
1 cup pearled Bartolini farro (or semi-pearled)
1 tbsp extra virgin olive oil
1 medium yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tsp thyme or 1 sprig fresh thyme
1 bay leaf
4 cups vegetable broth (low sodium, homemade preferred)
1 (15 oz) can crushed tomatoes or 2 cups fresh diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
Sea salt and cracked pepper to taste
Optional: a pinch of red pepper flakes for subtle heat
Garnish: fresh parsley, lemon zest, nutritional yeast, or a drizzle of olive oil
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 8 minutes.
2. Add garlic, thyme, and red pepper flakes. Cook for 2 minutes.
3. Stir in farro, tomatoes, bay leaf, and broth. Bring to a boil, then reduce to a simmer.
4. After 30 minutes, add beans, salt, and pepper. Simmer 10–15 more minutes until farro is tender.
5. Remove bay leaf, adjust seasoning, and serve with desired garnishes.
Notes
Swap celery for fennel, or use chickpeas instead of cannellini beans.
Add seasonal veggies like squash, spinach, or asparagus.
Store in the fridge for 5 days or freeze for 3 months.
Farro continues to absorb broth—add extra when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: farro soup, plant-based soup, Italian soup, hearty vegetable soup