Tuscan Farro Soup with White Beans

4.88 from 120 votes

This hearty Tuscan farro soup combines chewy farro, creamy white beans, tomatoes, and tender vegetables in a savory, Parmesan-infused broth. It comes together in one pot in about 40 minutes and freezes well. Serve with grated Parmesan and crusty bread.

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 172.4kcal

Author: Suzy Karadsheh

Ingredients

2 tablespoons extra virgin olive oil
1 medium red onion, halved and thinly sliced
1 to 2 carrots, peeled and sliced into ¼-inch thick rounds
2 celery sticks, chopped
Kosher salt
2 large garlic cloves, minced
6 cups low-sodium vegetable or chicken stock
1 can (28-ounces) whole San Marzano tomatoes
1 can (15-ounces) white beans, drained and rinsed
1 cup farro, rinsed
1- inch piece Parmesan rind
2 cups packed fresh baby spinach
1 cup chopped fresh parsley
2 tablespoons red wine vinegar
Grated Parmesan, for serving

Instructions

Sauté the vegetables. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the onion, carrots, and celery. Season with a little kosher salt and cook, stirring occasionally, until softened, about 7 minutes.
Build the soup. Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes, stock, white beans, farro, and Parmesan rind.
Simmer. Increase the heat and bring the soup to a boil. Lower the heat to maintain a steady, gentle simmer. Cook until the farro is tender but still pleasantly chewy, about 30 minutes.
Finish the soup. Turn off the heat. If the Parmesan rind has not dissolved, remove it from the pot. Stir in the spinach, parsley, and red wine vinegar.
Serve. Ladle into bowls and finish with grated Parmesan.

Video

Notes

Farro: This recipe was made with pearled farro. Whole or semi-pearled farro may require a different cooking time.
White beans: Cannellini, navy, Great Northern, or butter beans all work.
Add mushrooms: Sauté bite-sized mushrooms with the onion, carrots, and celery before continuing with the recipe.
Spinach substitute: Use baby kale in place of the spinach. It may take slightly longer to wilt.
Vegan option: Use vegetable stock and omit the Parmesan rind and grated Parmesan. For additional savory flavor, add 2 to 3 teaspoons nutritional yeast with the stock.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The farro will absorb broth as it sits, so add stock or water when reheating.
Freezing: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen on the stovetop.
Shop This Recipe: Visit The Mediterranean Dish Shop for Italian Nocellara extra virgin olive oil and pearled farro.

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