Description
A rustic and hearty soup featuring chewy farro grains, tender white beans, and fresh vegetables in a savory herb-infused broth.
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
Instructions
- 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.
- Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1 minute while stirring constantly to release the fragrances.
- 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).
- Bring the mixture to a boil, then reduce heat to low. Partially cover and simmer for 25-30 minutes until the farro is tender.
- Stir in the white beans and chopped kale. Simmer for an additional 5 minutes until the greens are wilted and beans are hot.
- 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