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Tomato White Bean Farro Soup Recipe

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4.2 from 11 reviews

This comforting Tomato White Bean Farro Soup is a hearty and nutritious meal perfect for any season. Featuring tender farro, creamy white beans, and vibrant tomatoes, all simmered together with kale and aromatic spices, this soup offers a balanced blend of flavors and textures. Ideal for a wholesome lunch or dinner, it’s easy to make and packed with fiber and protein.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Main Ingredients

  • 3/4 cup farro
  • 1 14.5 ounce can diced tomatoes
  • 1 15 ounce can white beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 2 cups water

Vegetables and Garnish

  • 1 cup chopped kale leaves
  • Chopped parsley for serving
  • Grated Parmesan cheese for serving

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until they start to soften, about 4 minutes.
  2. Add Seasonings and Farro: Stir in the tomato paste, minced garlic, Italian seasoning, red pepper flakes, kosher salt, black pepper, and farro. Cook together for 1 to 2 minutes until fragrant, allowing the flavors to meld.
  3. Simmer Soup: Pour in the diced tomatoes, drained white beans, vegetable broth, and water. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 to 12 minutes, or until the farro is tender and cooked through.
  4. Incorporate Kale: Stir in the chopped kale leaves and cook for about 2 minutes until they are softened but still vibrant and green.
  5. Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese as desired for added freshness and flavor.

Notes

  • Farro can be substituted with barley or brown rice if desired, but cooking times may vary.
  • For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
  • Adjust the amount of red pepper flakes according to your preferred spice level.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the microwave.
  • Use low-sodium broth to control the salt content, especially if additional salted ingredients are used.

Find it online: https://marthatasty.com/tomato-white-bean-farro-soup-recipe/