What is farro and can I substitute something else?

Farro is an ancient wheat grain with a wonderful chewy texture and nutty flavor. If you can't find it, pearl barley makes an excellent substitute with a similar cooking time. Alternatively, you could use wheat berries, though they typically need a longer cooking time.

Can I make this soup in a slow cooker?

Absolutely! Sauté the vegetables as directed, then transfer everything except the peas, herbs, and cheese to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add peas during the last 30 minutes, and stir in fresh herbs just before serving.

How can I make this soup more filling?

This soup is already quite substantial, but for an even heartier meal, you could add Italian sausage (brown it before adding the vegetables), chicken, or double the beans. Another option is serving it with crusty bread or a grilled cheese sandwich.

My soup is too thick/thin. How can I adjust it?

Farro will continue to absorb liquid as the soup sits. If it's too thick, simply add more broth or water until you reach your desired consistency. If it's too thin, simmer uncovered for a few minutes to reduce, or blend a cup of the soup and stir it back in to thicken naturally.

Farro Soup with Hearty Vegetables Recipe

Description

A nourishing Farro Soup packed with hearty vegetables, tender farro, creamy cannellini beans, and aromatic herbs simmered in a rich vegetable broth. This comforting one-pot meal is loaded with nutrients and flavor, making it a satisfying vegetarian option perfect for cozy nights or wholesome family dinners.

Ingredients

Units Scale

Vegetables & Aromatics

2 tablespoons extra-virgin olive oil
3/4 cup celery, 1/8-inch slices
1/2 cup yellow onion, 1/4-inch dice
1 cup fennel, 1/4-inch dice
1 cup carrots, halved lengthwise and sliced crosswise 1/4-inch thick
1 teaspoon minced garlic
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon kosher salt
1 cup baby tomatoes, cut in half

Soup Base & Grains

1 tablespoon tomato paste
4 cups vegetable stock, unsalted recommended (32 ounces)
4 cups water
1 cup pearled farro, rinsed

Beans & Greens

15 ounces cannellini beans, drained and rinsed
1 cup peas, frozen, fresh or canned
2 tablespoons basil, thinly sliced
1/2 cup Italian parsley leaves, chopped fine
1/2 cup parmesan cheese, grated for garnish

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Instructions

Sauté the Vegetables – In a large pot, heat the extra-virgin olive oil over medium-high heat. Add the celery, onion, fennel, carrots, garlic, thyme, and salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add Tomato Paste – Stir in the tomato paste and mix well until it coats all the vegetables, allowing the flavor to deepen and combine thoroughly.
Add Tomatoes and Liquids – Pour in the sliced baby tomatoes, vegetable broth, and water. Increase the heat and bring the mixture to a boil over high heat.
Add Farro and Beans – Once boiling, add the rinsed farro and cannellini beans. Reduce the heat to medium-low, cover the pot, and let the soup simmer. Cook for about 25 minutes or until the farro grains are tender and cooked through.
Add Peas and Finish Cooking – Stir in the peas, cover, and cook for an additional 5 minutes until the peas are heated through and tender.
Season and Serve – Taste and adjust seasoning with more salt and pepper as desired. Divide the soup evenly among serving bowls and garnish with sliced basil, chopped Italian parsley, and grated Parmesan cheese. Serve immediately for best flavor.

Notes

For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
The soup thickens as it stands, so add extra broth if reheating leftovers.
Use gluten-free grains, such as brown rice, to make the soup gluten-free.
Freshly ground black pepper adds a flavorful kick just before serving.
Feel free to substitute or add other seasonal vegetables for variety.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 260
Sugar: 5g
Sodium: 690mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 10g
Cholesterol: 3mg