Heat up with a bowl of Farro Soup with White Beans! Made with chewy farro, creamy cannellini beans, kale, and sun-dried tomatoes, it’s a fiber and protein-packed recipe that’s excellent for meal prep and weeknight dinners. Vegan, Gluten-Free Choice. 

There’s nothing higher than a steaming scorching bowl of Farro and White Bean Soup on a chilly day. Combining chewy farro, cannellini beans, kale, and sun-dried tomatoes in a comforting broth, it’s a filling, feel-good meal that’s virtually begging to be paired with a slice of crusty bread! All you want is 40 minutes and one pot to make it.

What You Want for Farro White Bean Soup

This simple fall and winter soup makes grains, beans, and greens the celebrities, whereas a handful of Italian staples convey these mouthwatering Tuscan-inspired flavors. These are the important thing objects you want:

• Farro: the starring grain that makes this soup hearty sufficient to be an entire meal all by itself. I like to recommend utilizing pearled farro as a result of it cooks sooner than semi-pearled or complete farro.
• White Beans: canned cannellini beans are the perfect! Their buttery delicate texture helps them nearly soften into the soup, similar to in my Cozy White Bean Stew and my Braised White Beans & Greens recipes. If cannellini beans aren’t out there, go for navy beans or nice northern beans as an alternative.
• Calabrian Chiles: each hearty Tuscan-inspired soup ought to have slightly heat, and Calabrian chiles convey precisely that. You’ll be able to normally discover them in jars packed in oil close to the Italian meals in well-stocked grocery shops. In the event that they aren’t out there the place you reside, use pink pepper flakes as an alternative.
• Solar-Dried Tomatoes: go together with sun-dried tomatoes packed in oil if you will discover them. If all you have got are dehydrated tomatoes, be sure you soak them in heat water for 10 minutes first. 
• Broth: use store-bought or home made vegetable broth for a scrumptious savory taste, or take it up a notch with imitation hen broth as an alternative.
• Kale: go for curly or lacinato kale leaves. Each are tremendous hearty and can keep tender even after simmering within the soup. When you’re all out of kale, go forward and use equal components chopped Swiss chard or child spinach as an alternative.

Learn how to Make Farro Soup with White Beans

Serving Ideas

The hearty mixture of farro and beans on this cold-weather soup makes it filling sufficient to take pleasure in by itself for lunch or a light-weight dinner. Once I’m actually hungry, I’ll pair it with a recent and crisp salad, like this Shaved Fennel Apple Salad or this Shaved Brussels Sprouts Salad, to tide me over for longer.

And similar to with most of my different soup and stew recipes, a slice of crusty bread is at all times welcome on the facet. You’ll be able to’t go incorrect dunking a slice of my Complete Wheat Bread or this Solar-Dried Tomato Bread in your soup!

When you’re in search of extra comforting vegan soups to heat up with, you’ll additionally love this Hearty Candy Potato Lentil Soup, this Creamy White Bean Soup with Dill, and this Vegan Zuppa Toscana!

Learn how to Retailer Leftover Farro Soup

After letting the soup cool to room temperature, switch it to an hermetic container. It’s going to maintain within the fridge for as much as 5 days or within the freezer for as much as 2 months. Needless to say the farro will soak up the broth over time and finally change into softer.

Earlier than serving, heat the leftover soup within the microwave or in a pot on the range over medium warmth. If the consistency has thickened after storing, stir in a splash of broth or water at a time till it’s thinner.

Get pleasure from! When you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I’d additionally adore it in case you may go away a remark beneath with a recipe ranking! Thanks for the help 😊

• 2 tablespoons olive oil or, use the oil out of your sun-dried tomatoes
• 1 yellow onion small cube
• 3 stalks celery sliced into 1/4” items
• 5 cloves garlic minced
• 1 tablespoon dried Italian seasoning mix
• 1 tablespoon chopped Calabrian chiles; or sub 1/2 teaspoon pink pepper flakes non-compulsory
• 1/3 cup chopped sun-dried tomatoes drained from oil
• 2 cans cannellini beans drained and rinsed
• 1 cup dry farro rinsed
• 3 cups vegetable broth or imitation hen broth
• 4 cups water
• 4 cups chopped and de-stemmed kale* about 1/2 bunch
• Juice of 1/2 lemon 1 to 2 tablespoons
• 2 tablespoons recent chopped parsley non-compulsory

• Sauté: Heat the oil in a big dutch oven or pot over medium-high warmth. As soon as shimmering, add the onion and celery; sauté for five to 7 minutes, stirring sometimes, till the onion begins to show golden.

• Aromatics: Scale back the warmth to medium. Add the sun-dried tomatoes, garlic, Italian seasoning, chopped chiles or chili flakes, and black pepper to style. Combine properly and sauté for two to three minutes, till browned bits begin to persist with the underside of the pan.

• Deliver to a Boil: Add the beans, farro, vegetable broth, and water. Stir properly, then convey to a boil over excessive warmth.

• Simmer: Scale back the warmth to medium and preserve a simmer for 10 minutes, stirring sometimes to ensure nothing sticks to the underside of the pan. Add the chopped kale and sauté for 3 to five extra minutes, till the kale is tender. Verify the farro for doneness; if it’s not totally cooked, simmer for an extra 2 to three minutes.

• Ultimate Touches: Flip the warmth off and stir within the lemon juice and parsley. Style the broth and add extra salt or pepper to style, if needed.

• Serve & Retailer: Serve heat, with bread or as desired. Retailer any leftovers within the fridge in an hermetic container for as much as 5 days. You can too freeze leftovers in a freezer-safe container for as much as 2 months.

• Gluten-Free: Use quinoa or brown rice as an alternative of farro; if you’re utilizing brown rice, enhance the simmer time to twenty to 25 minutes earlier than including the kale; it must be principally cooked earlier than including the greens.
• Kale Substitutes: Substitute the kale with equal components chopped chard or child spinach, if desired.
• Bean Substitutes: Cannellini beans may be changed with navy beans or nice northern beans for probably the most comparable substitute; pink kidney beans can even work properly. Chickpeas additionally make a great substitute, however they’re slightly extra agency and the soup won’t be as creamy.

Energy: 304kcalCarbohydrates: 53gProtein: 8gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 771mgPotassium: 700mgFiber: 11gSugar: 7gVitamin A: 2925IUVitamin C: 35mgCalcium: 134mgIron: 3mg