Tuscan Farro and White Bean Soup Recipe | Vegetarian Times Skip to main content

Tuscan Farro and White Bean Soup

On a recent visit to Tuscany and the glorious walled city of Lucca, I sampled this wonderfully satisfying soup. Some recipes using this grain suggest overnight soaking, but I have never found it necessary. However, to save on preparation time, you could substitute canned beans for the dried. Serve with crusty Tuscan bread.



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1 cup chopped red onion
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1 medium leek (white and pale green part), rinsed well and sliced
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2 cloves garlic, minced
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1 cup chopped celery
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1 cup diced peeled potatoes
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14-oz. can chopped tomatoes
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2 Tbs. chopped fresh sage or 2 tsp. dried
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2 Tbs. chopped fresh rosemary or 2 tsp. dried
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2 Tbs. chopped fresh marjoram or 2 tsp. dried
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4 to 6 cups vegetable stock or broth
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1 cup farro, rinsed and drained
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2 cups cooked or canned white or cranberry beans (rinsed if canned)
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2 Tbs. olive oil


  1. In large pot, heat oil over medium-high heat. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes.
  2. Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot water.) Serve warm.

Nutrition Information: 

11 g
Total Fat: 
6 g
Saturated Fat: 
1 g
52 g
89 mg
8 g
6 Servings

Comments on this Recipe

What is farro? Thank for your recipes. Ginny

I loved this soup! I didn't use the spices, but used seasoned crushed tomatoes instead. I also blended a little bit of the soup to make it nice and thick. Topped it off with some pecorino romano cheese and it was perfect!

The Tuscan Farro... recipe sounds great to me and I would like to try it, but, like Ginny below, I don't know wha farro is and where I can buy it. Thank you

The bag of Bob's Red Mill Farro that I just bought says that it is a traditional grain of the Mediterranean. I am going to make this recipe today because it sounds so yummy! Thank you!

All grains should be soaked overnight or several hours and rinsed thoroughly for better digestibility. Even oats for morning oatmeal. Farro is a wheat so has gluten. Barley can be substituted for farro but also has gluten. FYI