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Vegetarian Italian Farro Soup {Recipe}

  • Author: Diana of
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Entree
  • Cuisine: Italian


This easy soup is a piece of cake to put together. The combination of a hearty whole grain (farro) and cannellini beans helps keep you full sans meat, but feel free to add some if you’d like. I’d suggest tossing in some rotisserie chicken near the end of cooking, just to warm it through.
*Vegetarian, Vegan*


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, cut into 1/4” thick rounds
  • 2 parsnips, cut into 1/4″ thick rounds/chunks (or sub extra carrots)
  • 1 cup dry farro, rinsed
  • 4 cups broth/stock of choice
  • 1 14.5-ounce can diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 2 dry bay leaves
  • 1 bunch kale, torn into bite-sized pieces
  • 24 cups water, optional, as needed
  • 1 large can cannellini beans, drained & rinsed
  • parmesan cheese, optional (omit for vegan)
  • fresh parsley, chopped, optional / garnish


  1. Heat oil in a large pot over medium heat. Add onions and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes. While the onions and garlic saute, I did the “chop and drop” method to peel & cut my carrots and parsnip and add to the cooking veggies. Otherwise, you can add the carrots and parsnips with the onion.
  2. Add farro, and stir till farro is coated in oil, about 1 minute.
  3. Add broth/stock, tomatoes, salt, basil, red pepper flakes, and bay leaves. Bring to a boil. Cover and reduce to simmer. Cook for 20 minutes.
  4. Add kale and water if needed (I added 1 cup here). Recover and cook 10 minutes.
  5. Add beans and water if needed (I added another cup here). Recover and cook 10 minutes.
  6. Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. For soup flavor, taste-test and add salt and pepper, if needed, BUT head’s up – go low on the salt. We’re going to top the soup with fresh-grated parmesan, so you may not need as much salt if you’re going to add cheese (especially since parmesan is so salty).
  7. Serve and top with fresh-grated parmesan cheese and parsley.
  8. Enjoy carefully – it’s hot!


The leftovers freeze great, and they’re so much better than canned soup. Portion out individual serving size containers for an easy meal later with whole grain toast.

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