Amazing Farro Soup with White Beans

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.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 304kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

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.

Nutrition