Farro and White Bean Vegetable Soup

Farro and White Bean Vegetable Soup

Hey there blog fam. It’s been awhile.

I’m unsure how nearly an entire year has gone by without a single new recipe post, but I assure you that my kitchen has remained equally as active as I’ve been over these past few months. A lot of impromptu meals have replaced calculated ones, but cooking is still happening daily, and I’m hoping to start livening up this blog again as we move into winter.

Someone hold me to that.

Farro and White Bean Vegetable Soup

First up is this vegetable-loaded soup, a detox-inspired creation stemming from just a little too much prior holiday feasting. If you’re like me and turn into a cookie monster whenever sweets are in sight, likely you’ll benefit from a recipe like this right now, too.

It’s light, yet warming and hearty from ingredients like farro, one of my new favorite grains, and serves as a one-pot meal you could make on both weeknights and/or for a quick, cozy weekend lunch.

Farro and White Bean Vegetable Soup

Feel free to serve this with a side of crusty bread. However, each bowl can easily function as a meal in itself, with beans, grains, and veggies all filling every bite.

Use less water for more of a stew, or add an extra cup and an additional dash of salt if you seek a lighter end result.


Here’s to hoping I have a new recipe for you before the year’s end. In the meantime, thanks for sticking with me.

Farro and White Bean Vegetable Soup

Yield: 4 servings as a main dish


  • 2 Tbsp. extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, diced
  • 2 carrots, diced into semi-circles
  • 2 stalks of celery, diced
  • Salt and pepper, to taste
  • 1 Tbsp. dried basil
  • Pinch of dried thyme
  • 1 cup farro
  • 1 (15 oz.) can cannelloni beans
  • 2 cups diced tomatoes
  • 1 bunch of kale, chopped
  • 6-8 cups of water
  • ΒΌ cup fresh parsley, chopped


  1. Place oil in a large pot over medium heat. Add onion, celery, carrots, a generous pinch of salt and a few dashes of pepper. Saute until onions are translucent, 6-8 minutes. Stir in garlic, basil, and pinch of thyme, and cook for a minute, until fragrant.
  2. Add farro, cannelloni beans, tomatoes, water and another dash of salt, and stir. Bring soup to a boil, and then reduce heat to a low simmer.
  3. Cook until farro is tender, 30 to 40 minutes, adding more water if the soup becomes too thick to your liking. Adjust salt, if needed, and then add kale; cook for another 6-8 minutes, until tender.
  4. Serve, topped with a handful of chopped parsley per bowl.

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