Vegetable farro soup is a hearty, wholesome bowl of goodness packed with colorful veggies, chewy farro, and comforting flavors. This easy recipe is perfect for cozy dinners or meal prep!
There's nothing better than an Italian-inspired soup to make a regular weeknight meal both delicious and nutritious.
And in my opinion, Tuscany reigns supreme when it comes to rustic recipes that somehow manage to impress better than any fancy dish.
This vegetable farro soup is inspired by the classic zuppa di farro, a typical dish that hails from the town of Lucca, Tuscany.
It's usually made with dried beans left to soak overnight but canned beans also work well on those days you're in a hurry and haven't planned in advance.
Why you'll love this vegetable farro soup
- It's hearty and full of veggies with chewy farro that makes every bite feel super satisfying.
- It's packed with a great mix of fiber and protein, so it's as nourishing as it is delicious.
- The flavors are warm and comforting, perfect for a cozy night in or when you need something to warm you up
What you'll need
Olive oil - A drizzle of good olive oil is the perfect start to bring all the flavors together.
Onion, carrot and celery - These classic soup veggies add natural sweetness and depth to the broth.
Red bell pepper - For a little sweetness, a little crunch, and that gorgeous pop of red!
Aromatics - Garlic, Italian seasoning, and chili flakes bring the warmth and a little kick.
Farro - Farro is a hearty, nutty whole grain that's perfect for adding texture to soups, salads, or grain bowls.
It's got this chewy, satisfying vibe that's kind of like a more rustic version of brown rice or barley. It takes a while to cook, so keep an eye on the pot and simmer until tender.
Diced tomatoes - They add a tangy, sweet flavor to the broth, and fire-roasted ones are even better if you have them.
Cannellini beans - Creamy, mild, and so good for making the soup feel extra hearty and nourishing.
Spinach - Toss it in at the end for a pop of green and a little freshness.
Pro tip
Toast the farro in the pot for a minute before adding the broth-it makes it extra nutty and delicious!
How to make vegetable soup with farro
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a large pot over medium heat and cook the onion, carrot, celery, and bell pepper for 5-7 minutes until softened.
Stir in the garlic, Italian seasoning, and chili flakes, and cook for another minute.
Add the farro, tomatoes, beans, and vegetable stock, stir to combine, and bring to a boil.
Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally, then add the spinach in the last few minutes until wilted; taste, adjust the seasoning, and serve.
Substitutions and variations
- Toss in some zucchini, kale, or mushrooms if you want to pack in even more veggies.
- For an extra protein boost, throw in some cooked lentils or chickpeas.
- If you don't have farro, you can use pearl barley instead.
Helpful tips
- Don't forget to give the farro a quick rinse to remove any dust and help it cook evenly.
- Keep the heat low and let the farro cook slowly for the best texture without the broth evaporating too quickly.
- If the soup thickens too much as it simmers, just splash in a bit more stock to keep it the consistency you like.
What to serve with Tuscan vegetable farro soup
- A crusty loaf of bread or garlic focaccia for dipping
- Your favorite croutons
- Crispy polenta fries for a complete Italian-inspired meal!
Leftovers and storage
- Let the soup cool down first, then pop it into an airtight container and stash it in the fridge for up to 4 days.
- Gently warm it on the stovetop or microwave a bowlful until it's nice and hot; add a splash of stock if it's thickened up a bit.
- Portion the soup into freezer-safe containers (leave some space at the top) and freeze for up to 3 months. Just thaw it in the fridge overnight and reheat when you're ready!
More vegan soup recipes
If you've tried this vegetable farro recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Vegetable Farro Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, finely chopped
- 1 teaspoon Italian seasoning mix
- ¼ teaspoon red chili flakes
- 1 cup (200 g) farro, rinsed
- 2 cans (14 oz / 400 g) diced tomatoes
- 2 cans (14 oz / 400 g) cannellini beans, rinsed and drained
- 6 cups (1.5 l) vegetable stock
- 2 cups (60 g) spinach
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the red onion, carrot, celery, and red bell pepper, and cook for 5-7 minutes until the veggies soften.2 tablespoons olive oil1 medium red onion1 medium carrot2-3 celery stalks1 medium red bell pepper
- Stir in the garlic, Italian seasoning, and red chili flakes, and cook for another minute.4 garlic cloves1 teaspoon Italian seasoning mix¼ teaspoon red chili flakes
- Add the farro, diced tomatoes, cannellini beans, and vegetable stock, and give it all a good stir to combine.1 cup farro2 cans (14 oz / 400 g) diced tomatoes2 cans (14 oz / 400 g) cannellini beans6 cups vegetable stock
- Bring the soup to a boil, then lower the heat and let it simmer gently for 30 minutes, stirring every now and then, until the farro is tender.
- Toss in the spinach during the last few minutes of cooking, just until it wilts into the soup.2 cups spinach
- Taste and adjust seasoning with salt and pepper if needed, then serve warm.Salt and freshly ground black pepper to taste
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