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Warm up with a bowl of Farro Soup with White Beans! Made with chewy farro, creamy cannellini beans, kale, and sun-dried tomatoes, it’s a fiber and protein-packed recipe that’s perfect for meal prep and weeknight dinners. Vegan, Gluten-Free Option.
There’s nothing better than a steaming hot bowl of Farro and White Bean Soup on a cold day. Combining chewy farro, cannellini beans, kale, and sun-dried tomatoes in a comforting broth, it’s a filling, feel-good meal that’s practically begging to be paired with a slice of crusty bread! All you need is 40 minutes and one pot to make it.
Table of Contents
A Filling and Flavorful Fall Soup
Have you ever cooked with farro before? Think of this ancient grain as barley’s heartier, more flavorful cousin. Chewy, nutty, and a great source of protein and fiber, it’s one of my favorite grains to use as a base in this Fall Farro Salad and this Mediterranean Farro Salad.
Beyond salads, farro is perfect for bulking up comforting soups as well. Just take this Tuscan-inspired Farro Soup with White Beans, for example! It simmers the grains in a simple yet satisfying broth along with creamy white beans, kale, sun-dried tomatoes, and Calabrian chiles. What you get in the end is a soul-warming soup packed with a surprising amount of plant-based protein and fiber.
What You Need for Farro White Bean Soup
This easy fall and winter soup makes grains, beans, and greens the stars, while a handful of Italian staples bring those mouthwatering Tuscan-inspired flavors. These are the key items you need:
- Farro: the starring grain that makes this soup hearty enough to be a complete meal all on its own. I recommend using pearled farro because it cooks faster than semi-pearled or whole farro.
- White Beans: canned cannellini beans are the best! Their buttery soft texture helps them almost melt into the soup, just like in my Cozy White Bean Stew and my Braised White Beans & Greens recipes. If cannellini beans aren’t available, opt for navy beans or great northern beans instead.
- Calabrian Chiles: every hearty Tuscan-inspired soup should have a little warmth, and Calabrian chiles bring exactly that. You can usually find them in jars packed in oil near the Italian foods in well-stocked grocery stores. If they aren’t available where you live, use red pepper flakes instead.
- Sun-Dried Tomatoes: go with sun-dried tomatoes packed in oil if you can find them. If all you have are dehydrated tomatoes, make sure you soak them in warm water for 10 minutes first.
- Broth: use store-bought or homemade vegetable broth for a delicious savory flavor, or take it up a notch with imitation chicken broth instead.
- Kale: opt for curly or lacinato kale leaves. Both are super hearty and will stay tender even after simmering in the soup. If you’re all out of kale, go ahead and use equal parts chopped Swiss chard or baby spinach instead.
How to Make Farro Soup with White Beans
- Sauté the onion and celery in a large pot until the onion turns golden. Reduce the heat and add the sun-dried tomatoes, garlic, Italian seasoning, chopped chiles, and black pepper to the pot. Sauté until browned bits start to stick to the bottom.
- Stir in the beans, farro, vegetable broth, and water, then heat to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Stir in the kale leaves.
- Turn off the heat and stir in the lemon juice and parsley. Adjust the flavors to your taste.
- Ladle the soup into bowls and serve warm with crusty bread. Enjoy!
Caitlin’s Cooking Tips
- How to tell if farro is done cooking: When it’s ready, farro should be tender, pleasantly chewy, and never mushy. Check the farro for doneness after simmering it in the soup for 13 to 15 minutes. If it’s still too firm, continue simmering for another few minutes.
- Adjust the consistency: This soup is somewhat creamy and thick as written. If you’re looking for a creamier or heartier consistency, blend one cup of the white beans with a splash of hot broth until creamy, then stir the purée back into the pot. Or, if the soup is too thick for your liking, stir in splashes of hot broth or water until it reaches your desired consistency.
Serving Suggestions
The hearty mix of farro and beans in this cold-weather soup makes it filling enough to enjoy on its own for lunch or a light dinner. When I’m really hungry, I’ll pair it with a fresh and crisp salad, like this Shaved Fennel Apple Salad or this Shaved Brussels Sprouts Salad, to tide me over for longer.
And just like with most of my other soup and stew recipes, a slice of crusty bread is always welcome on the side. You can’t go wrong dunking a slice of my Whole Wheat Bread or this Sun-Dried Tomato Bread in your soup!
If you’re looking for more comforting vegan soups to warm up with, you’ll also love this Hearty Sweet Potato Lentil Soup, this Creamy White Bean Soup with Dill, and this Vegan Zuppa Toscana!
How to Store Leftover Farro Soup
After letting the soup cool to room temperature, transfer it to an airtight container. It will keep in the refrigerator for up to 5 days or in the freezer for up to 2 months. Keep in mind that the farro will absorb the broth over time and eventually become softer.
Before serving, warm the leftover soup in the microwave or in a pot on the stove over medium heat. If the consistency has thickened after storing, stir in a splash of broth or water at a time until it’s thinner.
Substitutions and Variations
- Gluten-Free Variation: Farro is not inherently gluten-free, but it can easily be replaced with quinoa or brown rice. Quinoa takes about as long to cook as farro, while brown rice will take approximately 20 to 25 minutes to simmer in the soup (it should be mostly cooked before you add the greens).
- White Bean Substitutes: Red kidney beans or chickpeas also work nicely in this soup. Neither will be quite as soft and creamy as white beans, but they will still bulk up the texture.
- Milder Variation: Not a spicy food fan? Skip the Calabrian chiles or replace them with a pinch of dried chili flakes at the end for a subtle warmth.
- Optional Vegetable Add-Ins: This recipe is flexible! Diced carrots, cubed sweet potatoes, cubed butternut squash, diced zucchini, or sliced mushrooms can all be sautéed alongside the onions and celery.
Recipe FAQs
It depends on the type of farro you’re using. In soup, pearl farro usually takes around 15 minutes to cook through. Semi-pearled or whole farro will need a little more time.
Farro tastes a lot like brown rice. It’s a little nutty and earthy, which makes it a great add-in for rustic soups and salads.
Yes, but dry beans need to be soaked in water overnight and simmered in fresh water until tender before being added to the soup.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Amazing Farro Soup with White Beans
Ingredients
- 2 tablespoons olive oil or, use the oil from your sun-dried tomatoes
- 1 yellow onion small dice
- 3 stalks celery sliced into 1/4” pieces
- 5 cloves garlic minced
- 1 tablespoon dried Italian seasoning blend
- 1 tablespoon chopped Calabrian chiles; or sub 1/2 teaspoon red pepper flakes optional
- 1/3 cup chopped sun-dried tomatoes drained from oil
- 2 cans cannellini beans drained and rinsed
- 1 cup dry farro rinsed
- 3 cups vegetable broth or imitation chicken broth
- 4 cups water
- 4 cups chopped and de-stemmed kale* about 1/2 bunch
- Juice of 1/2 lemon 1 to 2 tablespoons
- 2 tablespoons fresh chopped parsley optional
Instructions
- Sauté: Warm the oil in a large dutch oven or pot over medium-high heat. Once shimmering, add the onion and celery; sauté for 5 to 7 minutes, stirring occasionally, until the onion starts to turn golden.
- Aromatics: Reduce the heat to medium. Add the sun-dried tomatoes, garlic, Italian seasoning, chopped chiles or chili flakes, and black pepper to taste. Mix well and sauté for 2 to 3 minutes, until browned bits start to stick to the bottom of the pan.
- Bring to a Boil: Add the beans, farro, vegetable broth, and water. Stir well, then bring to a boil over high heat.
- Simmer: Reduce the heat to medium and maintain a simmer for 10 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan. Add the chopped kale and sauté for 3 to 5 more minutes, until the kale is tender. Check the farro for doneness; if it is not fully cooked, simmer for an additional 2 to 3 minutes.
- Final Touches: Turn the heat off and stir in the lemon juice and parsley. Taste the broth and add more salt or pepper to taste, if necessary.
- Serve & Store: Serve warm, with bread or as desired. Store any leftovers in the refrigerator in an airtight container for up to 5 days. You can also freeze leftovers in a freezer-safe container for up to 2 months.
Recipe Notes
- Gluten-Free: Use quinoa or brown rice instead of farro; if you are using brown rice, increase the simmer time to 20 to 25 minutes before adding the kale; it should be mostly cooked before adding the greens.
- Kale Substitutes: Replace the kale with equal parts chopped chard or baby spinach, if desired.
- Bean Substitutes: Cannellini beans can be replaced with navy beans or great northern beans for the most similar substitute; red kidney beans will also work well. Chickpeas also make a good substitute, but they are a little more firm and the soup will not be as creamy.
I was impressed that combining these ingredients in a soup would taste so good – this will be in my winter rotation for sure!
So happy you enjoyed, Natalie!
the farro gives a texture i would’ve never guessed for a soup and just loved it!!
i added a third can of beans and liked the ratio, but that’s up to anyone else’s soup-stew boundary line.
if kale isn’t available in your area, spinach works just as well.
thanks for the recipe!
You’re so welcome! I’m happy you loved it 🙂
This was so yummy! I added diced carrots since I had some to use up, but otherwise followed the recipe. The farro provides such a nice texture. Great and nourishing soup for a cold day or when you are feeling under the weather. I’m already planning to make it again.
Amazing! So happy you enjoyed, Kamila!
Easily my favorite soup I’ve ever made. The farro adds such a nice texture and the sun dried tomatoes add a great umami flavor. 10/10 will be making this again and again.
so happy to hear that, Tyller!
Made and LOVE this recipe. Many thanks for sharing this, and all, of the recipes you share with us; much appreciated.
You’re so welcome Gina! I’m glad you enjoyed this – it’s been one of my recent favorites with the chilly weather!
This was yummy and felt very nourishing. I thought it was a lot of kale so i didn’t initially add as much and then i regretted it because the kale broke down so much. Gave it 4 stars just because it was a bit chewy for me. I think that is how farro is supposed to be. Overall I would make it again.
Hi Jasmine! I’m glad you enjoyed the recipe. Farro does have more of a chewy texture – if you want something on the softer side I’d recommend orzo or quinoa!
I am planning on making this for New Year’s Day. Thank you for sharing this recipe. It looks healthy and refreshing to ring in the new year!
I hope you enjoy, Lynn!