Tuscan White Bean and Farro Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can diced tomatoes
• 1 cup farro, toasted
• 4 cups water
• 2 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
2. 2 Add garlic and cook for an additional minute.
3. 3 Stir in vegetable broth, diced tomatoes, toasted farro, and water. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 30 minutes until farro is tender.
5. 5 Stir in kale and thyme, cooking until kale is wilted.
6. 6 Season with salt and pepper to taste. Serve hot with Parmesan cheese if desired.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add cooked sausage for a heartier meal.

Substitutions

• Substitute farro with pearled barley if needed.

Pairings

• Crusty bread
• A crisp white wine

Nutrition

Tips

• Toast the farro in a dry skillet before adding to the soup for extra nuttiness.
• Use canned beans for convenience, but soaking and cooking dried beans will give a more authentic texture.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread and a simple green salad on the side.

FAQ