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Italian Farro Soup Recipe

Italian · Soup · 60 min total

A hearty and rustic Italian soup made with farro, vegetables, and Parmesan, perfect for a comforting meal.

Ingredients

• 1 cup semi-pearled farro, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more.
3. Stir in farro, vegetable broth, diced tomatoes, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Add cannellini beans and continue to simmer, uncovered, until farro is tender, about 10-15 minutes more.
5. Remove from heat and stir in Parmesan cheese and parsley. Adjust seasoning if needed.
6. Ladle into bowls and serve with additional Parmesan cheese on top.

Tips

• For a thicker soup, mash some of the beans before adding.
• Store leftovers in the refrigerator for up to 4 days.
• Soup thickens upon standing; add a splash of broth when reheating.

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