Italian Farro Bean Soup
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.
My Tuscan Kale Soup is one of my most popular vegan soup recipes, which is why I wanted to create another recipe that was similar, yet different. If you love the flavor profile of that kale soup, then you’ll love this farro soup version.
We swap in nutty farro for orzo pasta, hearty white beans but keep the brothy vegetable base. Compared to that Tuscan soup, this one is a little more creamy! That’s because you puree some of the beans and vegetables together; it’s a simple trick that adds body and texture without any dairy.
This soup with farro is nourishing, healthy and delicious. Here’s how to make it.
Ingredients
- Onion
- Carrot
- Celery
- Garlic
- Farro
- Canned Tomatoes
- Canned White Beans
- Parsley
- Lemon
- Vegetable broth
Ingredient Substitutions
Almost any white bean will work in this recipe. I love cannellini beans, but garbanzo beans, cranberry beans or other creamy bean would work great here.
I tend to use a regular vegetable broth but you can use a low-sodium broth or other broth of your choosing. As with all soups, the broth gives so much flavor so make sure you are using a good one! I love making my own when I have time, but also swear by broth powders and soup bases.
My other Tuscan soup recipe uses kale, but I opted not to add in another green here. However, if you wanted to you could add in baby spinach, chopped kale or chopped heartier greens, like mustard greens.
Why this recipe works
I love that this soup is packed with pantry staples! Farro, canned tomatoes and white beans are always in my cabinet and I usually have carrots, celery, onions and garlic as well. The only thing that I have to pick up is usually some fresh parsley and maybe a lemon.
However, if you don’t have a lemon than a splash of red wine vinegar will also work. You really just want the addition of a little acid– this is my go-to trick with most of my soup recipes and it makes a difference. Don’t skip it!
I also don’t recommend reducing the olive oil. It gives both flavor and body to the soup and skipping it does change the rich flavor. I’ve spoken about the health benefits of olive oil before, but it often bears repeating based on common myths that are repeated online.
How to make this Farro Soup Recipe
Saute the vegetables
Soften the chopped vegetables in olive oil until very tender
Add in the rest
Stir in the garlic and seasonings, then the beans, tomatoes and broth
Remove some of the soup to puree
This is the key to the body of this soup! Remove 1/2 cup of the soup and puree in a blender, then set aside. Add in the farro and cook until tender, about 45 minutes.
Garnish and serve
Add back in the pureed bean mixture, then stir in the parsley and lemon juice. Season to taste, then garnish and serve with parm and more fresh parsley and fresh cracked pepper.
Frequently Asked Questions
As written, this soup is vegan. I love adding in parmesan cheese before serving for an additional hit of umami and savoriness. Plant-based parmesan cheese is a great option to keep this soup vegan.
The farro will get softer the longer that this soup sits, so I don’t recommend making it too far ahead of time. I prefer it the day of; however, if you want to make it ahead of time then I’d recommend making the soup the day(s) before then warming and adding in the farro the day of.
This Italian farro soup is a great freezer soup! Make as directed, without adding the parsley or lemon. Cool, then freeze in a freezer safe container, leaving space for expansion. Freeze for 3-4 months. When ready to serve, thaw then reheat until warm. Stir in fresh parsley and lemon juice right before serving.
If you are looking for more freezer meals, make sure to check out my Vegetarian Freezer Meals section.
More Farro Recipes
- Summer Farro Salad
- Mediterranean Farro Salad
- Warm Farro and Kale Salad
- Sweet Cherry and Farro Salad
- Grilled Corn and Farro Salad
More Healthy Soup Recipes
- Vegan Vegetable Chowder
- Healthy Pasta Fagioli
- Thai Green Curry Soup with Lentils
- Slow Cooker Taco Soup
- Lemon Chickpea Orzo Soup
If you make this soup, make sure to come back to leave a rating and a review! Your feedback helps other readers and seeing you make my recipes makes my day.
Italian Farro Bean Soup
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 15 ounce can diced tomatoes
- 6-8 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
- 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.Â
- 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.Â
- 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.Â
- 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.Â