Recipes › Soup › Tuscan Bean and Farro Soup Recipe

Tuscan Bean and Farro Soup Recipe

Recipe by Pedro M. A. Neves

This Tuscan bean and farro soup is a rustic, wholesome dish that captures the essence of Italian peasant cuisine. Combining creamy cannellini beans, nutty farro, and earthy vegetables in a simple tomato broth, it's hearty enough for a main course and deeply satisfying. The soup relies on quality olive oil and fresh herbs to shine.

Ingredients

• 300 g farro (or 2 cups US)
• 400 g canned cannellini beans, drained and rinsed (or 1.5 cups cooked)
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 800 ml vegetable or chicken broth (3.5 cups US)
• 400 g canned diced tomatoes (14 oz can)
• 120 ml extra virgin olive oil (0.5 cup US)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper
• Handful of fresh parsley, chopped
• Grated Pecorino Romano cheese for serving

Instructions

1. Rinse the farro under cold water and set aside.

2. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, stirring occasionally for 6-7 minutes until softened.

3. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

4. Pour in the rinsed farro and stir constantly for 2 minutes to lightly toast the grains.

5. Add the canned diced tomatoes with their juice, the broth, bay leaves, rosemary, and thyme. Bring to a boil.

6. Reduce heat to low and simmer for 25 minutes, stirring occasionally, until the farro is tender but still slightly firm.

7. Add the drained cannellini beans and stir well. Simmer for an additional 5 minutes until the beans are heated through.

8. Season with salt and black pepper to taste. Remove the bay leaves.

9. Ladle the soup into bowls and garnish with fresh parsley and a generous grating of Pecorino Romano cheese. Drizzle lightly with additional olive oil if desired.

Substitutions

• Use spelt berries instead of farro for a similar nutty texture and cooking time
• Substitute borlotti beans or white kidney beans for cannellini beans
• Replace fresh parsley with fresh basil or mint for a different herbaceous note
• Use vegetable broth to keep the soup completely plant-based

Tips

• Do not rinse the farro after toasting, as the starch helps create a slightly creamy consistency in the broth
• Farro varies in cooking time; check texture at the 23-minute mark and adjust accordingly
• Make the soup a day ahead and refrigerate; flavors deepen and farro continues absorbing liquid, so add extra broth when reheating

Tuscan bean soups are foundational to Italian rustic cooking, born from the region's tradition of using humble pantry staples like dried beans and grains. This style of rib-sticking minestrone-style soup reflects the agricultural heritage of Tuscany and remains a cornerstone of cucina povera, the peasant cooking that defined Italian food culture.

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