This vegetable farro soup is creamy, chunky, hearty and delicious. Easy to prepare with a thick tomato base, beans, fresh vegetables and farro, this vegan soup is just what you need to warm yourself up on a cold, rainy day!
Farro is an ingredient that’s relatively new to me. If it’s new to you too, farro is a grain from the wheat family that’s mostly grown in Italy. It has a great chewy texture and a slightly nutty flavour.
Farro’s chewy texture make it ideal for soups and stews as it doesn’t absorb too much of the broth and maintains it’s texture even if you have leftovers packed away in the fridge for a day or two.
The last time I prepared farro it was for this mushroom farro recipe to which I also added white beans. The creaminess of white beans is a great counterpoint to farro’s firm, chewy texture so it was a no brainer to repeat the same combination for this vegetable farro soup recipe.
To make this farro soup recipe you start by softening some basic soup veggies (onion, garlic, carrot and celery) in a large pot. While that’s going on, take half your white beans and puree them with tomato in a food processor or blender.
The pureed beans make this a deliciously thick and creamy soup, similar to my other Italian vegan white bean and kale soup. This bean puree is added to the pot along with some vegetable stock, whole beans and the dried farro. Bring to a boil then reduce the heat to a simmer until the farro is cooked.
Knowing how long to simmer your soup will depend on which type of farro you have; there’s pearled, semi-pearled and whole grain. The cooking time can range between 20 – 40 minutes for these different types.
It’s not always easy to tell from the package which type of farro you have so you can taste test your soup and when the farro is tender (but it will always remain firmer than rice) it’s ready. For that reason I recommend having a bit more vegetable stock handy in case you reduce your broth too much.
This vegetable farro soup is meant to be thick, creamy and chunky but you can add a bit more stock once the farro is done if you’d like to thin it out a bit. Serve your delicious vegan farro soup with some chunky bread for dipping and a fresh green salad on the side.
- 1 tablespoon olive oil, plus a drizzle more to garnish if desired
- Half a large onion, diced
- 2 cloves of garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cups (400 grams) cooked white beans, divided
- 1 cup (250 grams) chopped tomatoes (I used canned with their juices)
- 3 – 4 cups (720 ml – 1 litre) vegetable stock, as needed
- ½ cup (100 grams) farro
- ½ teaspoon salt
- Pepper, to taste
- A small bunch of basil (or parsley or thyme), chopped, to garnish
- Heat a large pot over medium heat and add the oil and onion. Fry until transparent then add the garlic. Fry for a minute or two until fragrant then add the celery and carrot. Fry, stirring regularly, until beginning to soften – about 5 minutes.
- Meanwhile take half the beans (1 cup / 200 grams) and place them in a food processor or blender along with the chopped tomatoes. I used canned beans and I did not rinse them in order to add more body to the soup. Process until pureed.
- Add the bean puree, 3 cups (720 ml) of vegetable stock, farro and remaining whole beans to the pot. Bring to a boil then reduce to a simmer. Simmer until the farro is tender yet firm – 20 to 40 minutes depending on which type of farro you have. If you would like a thinner soup (and to stretch it to 4 servings) add as much of the remaining cup of vegetable stock as you would like (I didn’t add any as I prefer this soup thick). Add salt and pepper to taste.
- Serve the farro soup garnished with fresh basil and a drizzle of olive oil if desired.
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Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 226Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 459mgCarbohydrates: 38gFiber: 9gSugar: 4gProtein: 12g
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