Ultimate Farro and Bean Soup Recipe

This Farro and Bean Soup has become my answer to chilly evenings when I need something substantial without being heavy.

It comes together in one pot, filling the kitchen with the earthy scent of herbs and simmering vegetables.

Why This Farro and Bean Soup Will Become Your Go-To Recipe

The combination of sturdy grains and tender beans creates a rustic texture that feels like a warm hug in a bowl. You don’t need complicated techniques or hours of simmering to achieve deep, developed flavors here.

This recipe adapts beautifully to whatever vegetables you have lingering in your crisper drawer. It freezes exceptionally well, making it a smart choice for meal prepping ahead of a busy week.

Using Farro and Bean Soup as a base allows for endless customization with different herbs or a sprinkle of cheese. It proves that simple pantry staples can transform into a restaurant-quality meal with minimal effort.

If you enjoyed this wholesome bowl, you might also like my Hearty Sausage Tortellini Soup Recipe for another cozy option, and the Easy One-Pot Pasta with Sausage is perfect for busy nights.

Gathering Your Farro and Bean Soup Ingredients

Here’s what you’ll need to get started:

• Extra virgin olive oil: A good quality oil provides the foundation for the flavor base.
• Yellow onion: Adds sweetness and depth to the broth as it softens.
• Carrots: These bring a subtle sweetness and bright color to the pot.
• Celery stalks: Essential for that classic savory aromatic base.
• Garlic cloves: Freshly minced garlic gives the soup a necessary punch of flavor.
• Tomato paste: A small amount deepens the savory notes and adds richness.
• Dried thyme: This herb pairs wonderfully with the earthy grains.
• Dried rosemary: Crushing it between your fingers helps release the oils before cooking.
• Farro: I prefer pearled or semi-pearled as they cook faster than whole grain.
• Vegetable broth: You can also use chicken broth if you aren’t keeping it vegetarian.
• Canned white beans: Cannellini or Great Northern beans work best, rinsed and drained.
• Canned diced tomatoes: These add acidity to balance the hearty grains.
• Kale: Lacinato or curly kale holds up well in the hot liquid.
• Salt and black pepper: Essential for seasoning every layer of the soup.
• Parmesan rind: Optional, but tossing this in while simmering adds incredible umami.

My Method for Farro and Bean Soup

Let’s get cooking!

1. I start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, I toss in the diced onion, carrots, and celery. I sauté these vegetables for about seven to eight minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften, creating a fragrant base for the soup.
2. Next, I stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. I cook this mixture for just one minute, stirring constantly to prevent the garlic from burning. This brief step caramelizes the tomato paste slightly and wakes up the dried herbs, filling the kitchen with an incredible savory aroma.
3. I add the uncooked farro to the pot and stir to coat the grains in the vegetable mixture, toasting them for about two minutes. Then, I pour in the vegetable broth and the diced tomatoes with their juices. I increase the heat to bring the liquid to a rolling boil before reducing it to a gentle simmer, partially covering the pot with a lid.
4. I let the soup simmer for about 25 to 30 minutes, or until the farro is tender but still has a pleasant chew. At this point, I stir in the drained white beans and the chopped kale. I continue to cook for another 5 minutes until the beans are heated through and the greens have wilted, then I season generously with salt and pepper before serving.

My Farro and Bean Soup Secrets

Rinsing the grains thoroughly before adding them to the pot removes excess starch and prevents the broth from becoming gluey. I always check the package instructions, as pearled farro cooks much faster than whole grain varieties.

If you plan to freeze this Farro and Bean Soup, hold off on adding the leafy greens until you reheat it. This keeps the kale bright and vibrant rather than turning mushy in the freezer.

A parmesan rind added during the simmering process imparts a savory depth that salt alone cannot replicate. Just remember to fish it out before serving for the best texture.

How I Like to Serve This Farro and Bean Soup

A thick slice of crusty sourdough bread is essential for soaking up every drop of the savory broth. I like to finish each bowl with a drizzle of high-quality olive oil and plenty of freshly grated parmesan cheese.

For a brighter finish, a squeeze of fresh lemon juice right before eating wakes up the earthy flavors of the Farro and Bean Soup. A simple green salad with vinaigrette makes this a complete, balanced meal for any night of the week.

I love seeing your creations, so please tag me on Pinterest if you make this recipe!

Farro and Bean Soup

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 6 servings
• Diet: Vegetarian

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Description

A rustic and hearty soup featuring chewy farro grains, tender white beans, and fresh vegetables in a savory herb-infused broth.

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Ingredients

• 6 cups vegetable broth
• 1 cup farro, pearled or semi-pearled
• 2 cans (15 oz each) white beans (cannellini or Great Northern), rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 bunch kale, stems removed and chopped
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 parmesan rind (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once hot, add the onion, carrots, and celery, sautéing for 7-8 minutes until softened.
2. Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1 minute while stirring constantly to release the fragrances.
3. Add the dry farro and toast for 2 minutes, coating it in the vegetable mixture. Pour in the vegetable broth and diced tomatoes (with juices).
4. Bring the mixture to a boil, then reduce heat to low. Partially cover and simmer for 25-30 minutes until the farro is tender.
5. Stir in the white beans and chopped kale. Simmer for an additional 5 minutes until the greens are wilted and beans are hot.
6. Season with salt and pepper to taste. Remove the parmesan rind if using, and serve warm.

Notes

If using whole grain farro, you may need to increase the cooking time by 15-20 minutes. Add more broth if the soup becomes too thick upon standing.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 40 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 310
• Sugar: 5g
• Sodium: 850mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 11g
• Protein: 14g
• Cholesterol: 0mg

Keywords: Farro and Bean Soup, vegetable soup, healthy dinner, vegan soup, ancient grains recipe