Tuscan Farro Soup

Tuscan Farro Soup

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Ingredients

  • extra virgin olive oil
    2 tbsp
  • onion

    sliced

    1 large
  • celery stalks

    trimmed and chopped

    2
  • carrots

    peeled and chopped

    2
  • salt and pepper
  • minced garlic
    1 tbsp
  • farro

    spelt or barley

    1 c
  • dried white beans

    soaked for several hours or overnight

    1 c
  • chopped tomatoes

    canned are fine; do not drain

    2 c
  • stock or water

    more as necessary

    6 c
  • chopped fresh parsley
    ¼ c
  • chopped fresh basil

    optional

    ¼ c
  • freshly grated parmesan

Directions

  1. 1

    Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.

  2. 2

    Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Tuscan Farro Soup

Tuscan Farro Soup

558 cal

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About this Recipe

Craving a deeply satisfying, healthy soup that nourishes both body and soul? This Tuscan Farro Soup brings the rustic charm and comforting flavors of Lucca, Tuscany, right into your kitchen. It’s a perfect weeknight main course that feels special.

Why This Soup Works

This recipe shines through its celebration of simple, wholesome ingredients. The hearty farro, a staple grain in Tuscan cooking, provides a wonderful chewy texture and depth, making this more substantial than a typical vegetable soup. It's a kind of minestrone, but with the unique addition of farro that truly sets it apart from other white bean and tomato soups. This plan-ahead soup is designed for maximum flavor development.

What to Expect

You'll be greeted by a robust, earthy aroma that hints at the savory experience to come. Expect a rich, tomato-infused broth generously studded with tender white beans, sweet carrots, and celery, all intertwined with chewy, satisfying farro. The vegetarian profile makes it accessible, while the addition of fresh parsley and optional basil brightens the complex flavors. It’s a wonderfully healthy dish, providing a full, comforting meal in every bowl, perfect for cooler evenings.

Customization & Variations

While farro is traditional, feel free to use spelt or barley for equally delicious and hearty results if you prefer. For a touch of green, consider adding some chopped kale or spinach towards the end. Though this recipe features dried white beans, if you're short on time, using pre-cooked beans can work, adjusting the stock as needed. Don't forget that sprinkle of freshly grated Parmesan for a salty, umami finish.

Serving & Context

This Tuscan Farro Soup is an ideal main course for a cozy dinner or a nourishing weeknight meal. Serve it hot, topped with a generous dusting of freshly grated Parmesan cheese and perhaps an extra drizzle of good quality extra virgin olive oil. It's truly a "great leftover" soup, often tasting even better the next day.

Frequently Asked Questions