Although spring is upon us and soup season is almost over, it’s a good idea to have a go-to one-pot soup recipe in your back pocket for an easy dinner + leftovers for the next few days. This One-Pot Tuscan White Bean and Farro Soup is the perfect combination of savory protein, hearty whole grains, and nutritious vegetables.
Farro has been my new favorite whole grain to incorporate into recipes. It’s so versatile–throw it over salads, in soups, or as your base for healthy shrimp jambalaya. This ancient grain is filled with substantial fiber and protein, keeping you fuller longer.
Dark leafy greens are the perfect way to add some extra color into the soup. My favorite green to use is kale but you can also use greens like escarole, chard, or spinach! Kale has gotten a bad rap lately as it landed on the Dirty Dozen list, meaning it is one of the crops containing most pesticides. Kale may be on the list, but that doesn’t mean you should avoid it. Kale is a rich source of vitamins, minerals, antioxidants, and gut-boosting fiber. You can choose to opt for organic but recent literature shows that there’s no significant difference in nutrient content, nutrient absorption or health risk in choosing organic over conventional foods. Ultimately, wash your produce before eating it and focus on getting a variety of colorful fruits and vegetables in your diet.
This easy soup is done in less than 1 hour and combines a variety of colorful veggies, flavorful spices, and powerful protein. If you are vegan or vegetarian, skip the bacon and sprinkle nutritional yeast over top instead of parmesan cheese.
Since this recipe makes quite a bit, plan on having leftovers for a few days or freezing it for another quick meal in the future. I love to serve this soup with crusty, whole grain bread and salad. Do you love a good soup recipe, even in the warmer months?
One-Pot Tuscan White Bean and Farro Soup
- 2 tablespoons oil of your choice (olive oil, canola oil, avocado oil, etc)
- 3 ounces bacon, chopped into small pieces
- 1 cup farro
- 1 large white onion, chopped
- 1 cup carrots, finely chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 12 cups (96 ounces) low-sodium vegetable or chicken broth
- 6 packed cups dark leafy greens of your choice, roughly chopped (kale is my favorite, you can also use escarole, chard, or spinach)
- 1 15- ounce can cannellini beans, rinsed
- Parmesan cheese, optional
- Heat oil in a large pot over medium heat. Add bacon and cook, stirring often, until golden brown, about 3 minutes. Add farro and cook, stirring often, until grains are slightly darker, about 2 minutes.
- Add onion, carrots, celery, garlic, and Italian seasoning to pot. Season with salt and pepper, to taste. Cook and stir occasionally until vegetables are slightly softened, about 4 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.
- Add broth to pot, bring to a boil, reduce heat, and simmer until farro is tender, about 30 minutes. Stir kale and beans into soup and cook until kale is wilted.
- Ladle hot soup into bowls, and sprinkle with parmesan cheese, if desired. Store leftovers in fridge for up to 4 days or freeze for 4-6 months.