Farro Soup (Recipe)

May 22, 2022

Farro Soup (Recipe)


✅ 2 tablespoons extra virgin olive oil (I use Kasandrinos)

✅ 1 cup farro, uncooked

✅ 1 medium white onion, diced

✅ 1 cup carrots, sliced

✅ 3 celery stalks, chopped

✅ 2 cloves garlic, minced
✅ 1 tablespoon Italian seasoning

✅ Salt and pepper, to taste

✅ 2 tablespoons tomato paste

✅ 1/2 teaspoon red pepper flakes

✅ 12 cups (96 ounces) low-sodium vegetable broth

✅ 6 packed cups dark leafy greens of your choice, roughly chopped (Kale is my favorite to use. You can also use escarole, chard, or spinach)

✅ 1 - 15-ounce can cannellini beans, rinsed

✅ Parmesan cheese, (optional)


1️⃣ Heat oil in a large pot over medium heat. Add farro into pot and cook, stirring often, until grains are slightly darker, about 2 minutes.

2️⃣ Add onion, carrots, celery, garlic, and Italian seasoning to pot. Season with salt and pepper, to taste. Cook and stir occasionally until everything is coated, about 2 minutes.

3️⃣ Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.

4️⃣ Add broth to pot and bring to a boil. Then, reduce the heat, cover, and let simmer until farro is tender, about 30 minutes.

5️⃣ Finally, stir kale and cannellini beans into soup and cook until kale is wilted, about 2 minutes.

6️⃣ Ladle hot soup into bowls and sprinkle with parmesan cheese, if desired. Store leftovers in fridge for up to 4 days or freeze for 4-6 months.


Servings : 10
Ready in :  40 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

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