Description
A comforting, soul-warming bowl of goodness, this Quick Tuscan Farro Soup brings the flavors of Italian farmhouse cooking to your table in under thirty minutes. By using quick-cooking farro, tender cannellini beans, and fresh kale, this hearty one-pot meal is both nutritious and incredibly convenient for busy weeknights. It is a plant-based, budget-friendly dish that delivers deep, earthy satisfaction without compromising on time or quality.
Ingredients
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 large carrots, diced small
1 stalk celery, finely diced
2 medium potatoes, peeled and chopped into half-inch cubes
1 can (15 oz) cannellini beans, rinsed and drained
1 cup quick-cooking farro
1 can (15 oz) diced tomatoes
6 cups vegetable broth
1 bunch kale, stemmed and chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, sautéing until softened about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add the potatoes, farro, diced tomatoes, and vegetable broth to the pot.
Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until farro is tender.
Stir in the cannellini beans and chopped kale, cooking for another 3-5 minutes until the kale is wilted and tender.
Season to taste with salt and pepper and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup thickens as it sits, so add a splash of vegetable broth when reheating if desired. Feel free to add red pepper flakes for heat or a squeeze of fresh lemon juice before serving to brighten the flavors.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg