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One-Pot Tuscan White Bean and Farro Soup

This One-Pot Tuscan White Bean and Farro Soup is the perfect combination of savory protein, hearty whole grains, and nutritious vegetables. Easy to make, quick cleanup, and lots of leftovers!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: lunch, dinner, meal prep
Cuisine: Italian
Keyword: gluten free, dairy free, nut free
Servings: 12


  • 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.