Description
A hearty Tuscan farro soup packed with beans, tomatoes, and herbs, perfect for comforting weeknight dinners.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, sliced
- 2 celery stalks, trimmed and chopped
- 2 carrots, peeled and chopped
- Salt and pepper to taste
- 1 tablespoon minced garlic
- 1 cup farro, spelt or barley
- 1 cup dried white beans, soaked for several hours or overnight
- 2 cups chopped tomatoes (canned are fine; do not drain)
- 6 cups stock or water, more as necessary
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil, optional
- Freshly grated Parmesan, for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrots, a large pinch of salt, and some pepper. Cook until glossy and the onion is softened, 5 to 10 minutes.
- Add the garlic, stirring it in, followed by farro, beans, tomatoes, and stock. Briefly toast the farro and garlic for 30 seconds to enhance flavor.
- Bring to a boil, then reduce the heat to a gentle simmer. Partially cover the pot to control evaporation.
- Cook until farro and beans are tender, at least an hour, adding more stock or water as necessary.
- Stir in parsley and basil (if using) and cook for an additional 5 minutes. Adjust seasoning and serve with grated Parmesan.
Notes
This soup gets better with leftovers and is perfect for pairing with rustic bread or a bright salad.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 0mg