Description
Cozy Tuscan-inspired farro soup made with chewy ancient grains, creamy beans, aromatic herbs, and vegetables. Perfect for warming up on cool days—nutritious, plant-based, and easily adaptable.
Ingredients
1 cup pearled or semi-pearled farro
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks
1 can (15 oz) cannellini beans, drained
4 cups vegetable broth
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
Olive oil for sautéing
Optional: chopped kale or spinach, lemon zest, extra-virgin olive oil drizzle
Instructions
1. Heat olive oil in a large stockpot over medium heat.
2. Add onion, carrots, and celery. Sauté until glossy, about 5–7 minutes.
3. Add garlic, thyme, and rosemary. Cook for 1 minute.
4. Stir in rinsed farro, beans, and broth. Add bay leaf and a pinch of salt.
5. Bring to a boil, then reduce to a low simmer.
6. Cover and cook for 45 minutes, or until farro is tender.
7. Optionally mash a third of the beans for a creamier texture.
8. Stir in kale or spinach during the last 5 minutes if desired.
9. Remove bay leaf. Finish with cracked pepper, lemon zest, or olive oil drizzle.
10. Serve hot with bread or salad.
Notes
If using whole farro, soak overnight or increase cook time by 20 minutes.
This soup tastes even better the next day.
Freezes well for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Italian farro soup, Tuscan soup, plant-based, vegetarian soup