Description
Tuscan farro soup is a rustic, hearty Italian classic made with farro, creamy cannellini beans, vegetables, and herbs. It’s comforting, nutritious, and perfect for cool-weather dinners.
Ingredients
1 tbsp olive oil (or avocado oil / oil-free option)
1 yellow onion, chopped (or red onion)
3 cloves garlic, minced
3 carrots, diced (or parsnips)
2 celery stalks, diced
1 can (14.5 oz) crushed tomatoes (fire-roasted optional)
1 cup farro (pearled for quicker cooking)
1 can cannellini beans, drained (or fresh-cooked)
4 cups vegetable broth (low-sodium)
1 tsp thyme + rosemary (or Italian seasoning)
Salt and pepper to taste
Instructions
1. In a heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté 7–8 minutes until softened.
2. Add garlic and stir 30 seconds until fragrant.
3. Pour in crushed tomatoes; stir to combine with vegetables.
4. Add farro, beans, herbs, and vegetable broth. Stir and bring to a boil.
5. Lower heat, cover loosely, and simmer 40–45 minutes until farro is tender but chewy.
6. Taste and adjust salt, pepper, or herbs. Optional: stir in kale or spinach.
7. Serve with olive oil drizzle or nutritional yeast and crusty bread.
Notes
For a thicker soup, mash some beans in the pot.
Add more broth for a thinner consistency.
Pearled farro cooks faster; whole farro benefits from soaking 6–8 hours.
Freezes well up to 3 months — add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Tuscan farro soup, vegan soup, Italian soup, farro recipes, cannellini beans