Italian Farro and Vegetable Soup
This Italian farro and vegetable soup turns nutty farro, creamy cannellini beans, and simple vegetables into a cozy one-pot dinner with deep tomato herb flavor.
It tastes rustic, filling, and fresh. The farro stays pleasantly chewy, the beans make the broth creamy without cream, and the Parmesan adds a salty finish that makes each bowl feel special.
Why You’ll Love This Recipe
- Big comfort from budget staples like beans, grains, carrots, celery, and canned tomatoes.
- Hearty texture from chewy farro and tender vegetables in every spoonful.
- Naturally nourishing with fiber, plant protein, and colorful vegetables.
- Great for meal prep because the flavor gets even better after a day in the fridge.
Fabian’s Budget Tip: Buy farro from the bulk bin when you can, and use the Parmesan rind if you have one. Simmering the rind in the soup adds rich savory flavor, so you can use less grated Parmesan at the table.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 160 g)
- 2 celery stalks, diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 1 cup pearled farro, rinsed (190 g)
- 1 can cannellini beans, drained and rinsed (15 ounces or 425 g)
- 1 can diced tomatoes, with juices (14.5 ounces or 411 g)
- 6 cups vegetable broth (1.4 liters)
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary (1 g)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (1 g)
- 1 medium zucchini, diced (about 200 g)
- 1/2 teaspoon fine sea salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1/3 cup grated Parmesan, for serving (35 g)
Step-by-Step Instructions
1. Sauté the Aromatics
Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion turns glossy and the carrots start to soften.
Add the garlic and cook for 30 seconds. Stop when it smells sweet and fragrant, before it turns brown.
2. Toast the Farro
Stir in the rinsed farro. Let it cook with the vegetables for 1 to 2 minutes. You should hear a gentle sizzle, and the farro will pick up a light nutty smell.
3. Add Beans, Tomatoes, Broth, and Herbs
Add the cannellini beans, diced tomatoes with their juices, vegetable broth, rosemary, thyme, salt, and black pepper. Stir well and scrape the bottom of the pot so none of the sweet vegetable bits stick.
4. Simmer Until the Farro Is Tender
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot partly and cook for 25 to 35 minutes, stirring now and then. The farro should feel tender but still chewy, and the broth should smell rich with tomato, garlic, and herbs.
5. Add the Zucchini Near the End
Stir in the diced zucchini during the last 8 to 10 minutes of cooking. This keeps it bright and tender instead of mushy. If the soup looks too thick, add a splash of broth or water until it reaches your favorite texture.
6. Finish and Serve
Taste the soup and adjust the salt and pepper. Ladle it into bowls while hot. Top each serving with grated Parmesan and a little extra black pepper if you like.
Expert Troubleshooting & FAQs
Can I use a different grain instead of farro?
Yes. Barley works well and gives a similar chewy bite. Brown rice also works, but the cooking time may change. Check the grain often and simmer until tender.
Why is my farro still too firm?
Farro can vary by type. Pearled farro cooks faster, while whole farro needs more time. Keep simmering and add more broth as needed until the grains feel chewy but not hard.
Can I make this soup ahead?
Yes. Store it in the fridge for up to 4 days. The farro will absorb broth as it sits, so add a little water or broth when you reheat it.
Can I freeze Italian farro and vegetable soup?
Yes, freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge, then warm it gently on the stove. Add fresh Parmesan after reheating.
How can I make it vegan?
Skip the Parmesan or use a dairy-free Parmesan-style topping. You can also finish each bowl with a drizzle of olive oil for extra richness.
Estimated Nutritional Facts
Per serving, approximate values:
- Calories: 360
- Protein: 17 g
- Carbs: 58 g
- Fats: 8 g
Italian Farro and Vegetable Soup
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 160 g)
- 2 celery stalks, diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 1 cup pearled farro, rinsed (190 g)
- 1 can cannellini beans, drained and rinsed (15 ounces or 425 g)
- 1 can diced tomatoes, with juices (14.5 ounces or 411 g)
- 6 cups vegetable broth (1.4 liters)
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary (1 g)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (1 g)
- 1 medium zucchini, diced (about 200 g)
- 1/2 teaspoon fine sea salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1/3 cup grated Parmesan, for serving (35 g)
Instructions
- 1. Sauté the Aromatics. Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion turns glossy and the carrots start to soften. Add the garlic and cook for 30 seconds. Stop when it smells sweet and fragrant, before it turns brown.
- 2. Toast the Farro. Stir in the rinsed farro. Let it cook with the vegetables for 1 to 2 minutes. You should hear a gentle sizzle, and the farro will pick up a light nutty smell.
- 3. Add Beans, Tomatoes, Broth, and Herbs. Add the cannellini beans, diced tomatoes with their juices, vegetable broth, rosemary, thyme, salt, and black pepper. Stir well and scrape the bottom of the pot so none of the sweet vegetable bits stick.
- 4. Simmer Until the Farro Is Tender. Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot partly and cook for 25 to 35 minutes, stirring now and then. The farro should feel tender but still chewy, and the broth should smell rich with tomato, garlic, and herbs.
- 5. Add the Zucchini Near the End. Stir in the diced zucchini during the last 8 to 10 minutes of cooking. This keeps it bright and tender instead of mushy. If the soup looks too thick, add a splash of broth or water until it reaches your favorite texture.
- 6. Finish and Serve. Taste the soup and adjust the salt and pepper. Ladle it into bowls while hot. Top each serving with grated Parmesan and a little extra black pepper if you like.
