Vegetable Farro Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1yellow onion, diced
• 2celery stalks, diced
• 2carrots, diced
• 3garlic cloves, minced
• 1.2 litres (5 cups)vegetable broth
• 397 g (14 oz)tinned diced fire-roasted tomatoes
• 240 ml (1 cup)farro
• 1bay leaf
• 1 teaspoonoregano
• 1 teaspoonsalt
• 1/2 teaspoonblack pepper
• 397 g (14 oz)tinned white beans, rinsed and drained
• 90 g (3 cups)spinach

Instructions

1. 1

   Sauté the vegetables

   Set a large pot or Dutch oven over medium heat. Add the olive oil, onion, celery and carrots, then sauté for 5–7 minutes.

2. 2

   Add the garlic

   Stir in the garlic and sauté for another 1–2 minutes, until fragrant.

3. 3

   Add the soup ingredients

   Stir in the vegetable broth, diced tomatoes, farro, bay leaf, oregano, salt and black pepper.

4. 4

   Simmer the soup

   Bring the soup to the boil, then lower the heat to medium and simmer for 25 minutes.

5. 5

   Finish and serve

   Stir in the white beans and spinach. Taste and adjust the seasoning, then serve.

What is vegetable farro soup?

Farro is an ancient wheat grain with a pleasantly chewy texture, and it gives this vegetable soup more substance than a broth with vegetables alone. This American-style version pairs it with white beans, spinach and a tomato-rich broth.

The method builds flavour in one pot: onion, celery and carrots soften first, then garlic and the remaining soup ingredients simmer together. Beans and spinach go in at the end so they need only a short time to warm through and wilt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 4g protein, 34g carbs, 5g fat.

The farro supplies much of the carbohydrate, with additional carbohydrates from the vegetables and white beans. Olive oil contributes most of the fat, while the beans and farro provide some protein. For a more balanced plate, serve a bowl alongside a generous salad or extra vegetables.

Build the flavour base

Aromatic vegetables: Dice the onion, celery and carrots to a similar size so they soften evenly during their 5–7 minutes in the pot.

Garlic: Add it after the other vegetables have started to soften, and cook just until fragrant. This helps it flavour the oil without letting it scorch.

Farro and broth choices

Farro: This recipe adds the grain directly to the broth, where it cooks during the simmer. Farro varieties can differ in how quickly they soften, so check its texture near the end of the 25 minutes.

Broth and tomatoes: Vegetable broth forms the soup's liquid base, while fire-roasted tomatoes bring a deeper tomato flavour. Keep the bay leaf whole so it is easy to remove before serving.

Check the texture

Farro doneness: Taste a grain to check that it is tender but still pleasantly chewy. If it needs longer, continue simmering and check again; the soup will also thicken as the grain cooks.

Finishing greens: Add the spinach with the beans near the end. Stir until the spinach has wilted and the beans are heated through, then remove the bay leaf.

Timing and seasoning

The method gives the soup a 25-minute simmer after bringing it to the boil, in addition to the vegetable sauté and garlic cooking. Allow enough time for the farro to reach the texture you prefer.

Seasoning: Taste after adding the beans and spinach, then adjust the salt and pepper. The broth and tinned tomatoes can vary in saltiness, so tasting at this point helps you judge the balance.

What to serve with it

Bread: Serve the soup with crusty bread or toast to soak up the tomato broth.

Fresh contrast: A simple green salad or a squeeze of lemon at the table can add a fresh counterpoint to the warm, savoury soup.

Recipe notes & tips

• Cut the onion, celery and carrots to a similar size so they cook at the same pace.
• Stir the farro into the broth well so grains do not clump together.
• Check the farro before the full simmer time is up, as varieties can cook at different rates.
• Rinse and drain the white beans before adding them to the pot.
• Taste the broth before serving and adjust the salt and pepper to suit.

Variations

• Add courgette: Dice it and add it with the carrots for another vegetable in the soup.
• Use kale: Stir chopped kale in with the beans and allow it to soften before serving.
• Swap the beans: Use another tinned bean, rinsed and drained, in place of the white beans.
• Add chilli: Sprinkle in chilli flakes with the oregano for a little heat.
• Finish with lemon: Add a squeeze just before serving to brighten the broth.

Common mistakes to avoid

• Cooking the garlic too long: Add it after the other vegetables and stop when it smells fragrant.
• Skipping the farro check: Taste a grain near the end of the simmer and continue cooking if it is still too firm.
• Adding spinach too early: Stir it in with the beans at the end so it does not overcook.
• Forgetting the bay leaf: Remove it before serving so it is not left in a bowl.
• Seasoning without tasting: Check the finished broth before adding more salt, as the broth and tomatoes may already be seasoned.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3–4 days. Reheat gently in a saucepan or microwave until piping hot, adding a little broth or water if the farro has thickened the soup. The farro may soften further during storage.

Frequently asked questions