Vegan Zuppa di Farro, a simple soup made with farro, borlotti beans, crushed tomatoes, vegetables, and fresh herbs. A plant-based twist on the traditional Italian soup!
Notes: instead of buying beans and farro separately, you can also purchase a dried zuppa di farro blend made of farro, beans, and sometimes other grains and peas. If so, you may need a bit more vegetable stock and will likely need to add about 10 minutes to the total cook time to ensure that beans are cooked throughout.
Prep Ahead: cut vegetables ahead of time to reduce prep time
Leftovers and Storage:
this zuppa di farro soup can be cooled and then refrigerated for up to four day, or frozen for a month or more in glass food storage containers
Nutrition notes: nutrition information calculated for one serving, without optional garlic oil drizzle. This recipe is a vegan soup that is high in plant-based protein, fiber, and vitamin A.