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Italian Farro Bean Soup

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner, soup, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian

Description

This farro soup is a must save for cold months! Beans, farro, tomatoes and vegetables in an aromatic broth. Simple, healthy and easy– this Italian farro soup recipe is delicious.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner, soup, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner, soup, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian
Scale

Ingredients

  • 3 tablespoons olive oil
  • 1 white or yellow onion, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 3 garlic cloves, diced
  • 2 teaspoons Italian seasoning
  • 1 (15 ounce) can white beans like navy or great northern, drained
  • 2 bay leaves
  • 1 can diced tomatoes
  • 68 cups vegetable broth
  • 1 cup farro, rinsed
  • 1/3 cup fresh parsley, finely chopped
  • 1 teaspoon lemon juice or red wine vinegar
  • Parmesan cheese, for garnish as desired

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots and cook for 10-15 minutes, until soft. I usually add in a little pinch of salt here to help soften the onion. 
  2. Add the garlic cloves and Italian seasoning and cook another 1 minute or so then add the white beans, bay leaves, diced tomatoes and vegetable broth. Stir together, then remove 1/2 cup of the mixture and puree. Set aside. 
  3. Add in the rinsed farro and reduce heat to low. Cover slightly and cook until the farro is cooked through, about 30-45 minutes. Add back in the pureed bean mixture. 
  4. Stir in the fresh parsley along with the lemon juice. Season to taste, adding in salt/pepper as needed. Divide among bowls and garnish with parm cheese, if using, along with more fresh parsley and fresh cracked pepper. 

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