Description
A hearty, plant-based soup combining chewy farro and creamy beans with aromatic vegetables and herbs. Ideal for cozy nights, meal prep, and fiber-rich eating.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup farro (rinsed)
2 cups cooked cannellini beans (or sub kidney, pinto, or navy beans)
1 14-oz can of diced tomatoes
6 cups vegetable broth
1 teaspoon kosher salt (plus more to taste)
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon rosemary
1 bay leaf
2 handfuls chopped kale or spinach (optional)
Juice of half a lemon
Instructions
1. Warm olive oil in a large saucepan over medium heat.
2. Add onion, carrots, and celery. Sauté until soft, about 6–8 minutes.
3. Add garlic, thyme, pepper, rosemary, and salt. Stir for one minute.
4. Pour in the farro and beans. Mix well so flavors combine before broth is added.
5. Add tomatoes, broth, and bay leaf. Bring everything to a boil.
6. Reduce heat to a simmer. Cover and simmer for 35–40 minutes, stirring occasionally.
7. Add kale/spinach in the last five minutes if using. Cook until wilted.
8. Fish out the bay leaf and stir in lemon juice. Taste and adjust salt/pepper.
Notes
Customize with chili flakes, miso paste, or turmeric for extra flavor.
Store leftovers in BPA-free containers. Freezes well up to 3 months.
Add lemon zest, smoked paprika, or cashew cream for variety.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: bean farro soup, vegan soup, hearty soup, farro recipe