Tuscan Farro Soup
Updated Dec. 10, 2025
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra virgin olive oil
- 1large onion, sliced
- 2celery stalks, trimmed and chopped
- 2carrots, peeled and chopped
- Salt and pepper
- 1tablespoon minced garlic
- 1cup farro, spelt or barley
- 1cup dried white beans, soaked for several hours or overnight
- 2cups chopped tomatoes (canned are fine; do not drain)
- 6cups stock or water, more as necessary
- ¼cup chopped fresh parsley
- ¼cup chopped fresh basil, optional
- Freshly grated Parmesan
Nutritional analysis per serving (4 servings)
558 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 86 grams carbohydrates; 16 grams dietary fiber; 15 grams sugars; 29 grams protein; 1471 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Step 2
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Private Notes
Comments
I made some changes but the results were amazing,: hearty and tasty . I used canned white beans, after rinsing all the liquid they come in. This resulted in a reduction of simmering time to only 30 minutes after adding the farro. I used dry oregano (1 tsp), dry basil (1 tsp) and red pepper flakes instead of regular pepper. The rest was the. Same. I did not add any extra stock or water.
I've made this delicious soup many times. This time I added a Parmesan rind as well as my standard bay leaf and white wine. I soak my farro overnight and rinse thoroughly. Then, when I use my canned navy or great northern beans, the farro is perfectly cooked when everything else is done. I can't see the reason for not adding the juices which are packed with the beans. It's a bit salty, true, but just add less salt to the recipe. These juices give the soup a creamy quality.
In Tuscany, this soup always included a green, like kale. Makes it even more delicious.
I made this tonight: Trader Joe’s mirepoix, quick cooking farrow, fresh tomatoes, 2 cans cannellini beans withs liquid, 2 big cloves of chopped garlic, parm rind, 2 T pesto, extra parm, no added salt, but lots of cracked pepper, a splash of white wine, and the juice of 1 lemon. SOOOO delicious. Definitely going into my rotation!
Fantabulous! Went heavy on the veggies, added dried italian seasonings since I was out of parsley, and added Chinese broccoli at the end, until it was tender. Just amazing! Toothy, healthy, tasty, and easy too.
This is excellent soup and quite forgiving I make it w/ canned beans, homemade stock and Tj instant farro - todays I added tomato paste, some leftover corn and some turkey from thanksgiving I found in the freezer