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+ servings

Vegan Zuppa di Farro

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!
4.8 stars (5 ratings)

Ingredients

  • 2 teaspoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 15-oz can borlotti beans, drained
  • 1-1/2 cups farro
  • 1 28-oz can crushed tomatoes
  • 8 cups vegetable stock
  • 2 bay leaves
  • ½ teaspoon thyme
  • 3-4 sage leaves
  • 1 pinch salt and pepper
  • Optional: drizzled garlic oi

Instructions 

  • Cook vegetables: In a large soup pot or dutch oven over medium heat, add olive oil, onion, carrots, and celery and cook until vegetables are soft, about 5 minutes.
  • Simmer soup: When vegetables are soft add beans, farro, crushed tomatoes, vegetable stock, bay leaves, thyme, sage, and a pinch of salt and pepper to the pot. Mix well and turn up heat to bring soup to a boil, then reduce heat to medium-low and let simmer for 40 minutes.
  • Blend soup: After soup is done cooking, use an immersion blender to puree about half of soup mixture. Soup should be halfway blended and slightly thickened, but still a soupy liquid text.
  • To serve: Drizzle with garlic oil (optional) and garnish with a bay leaf

Notes

  • Recipe 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.
  • Tools needed: knife set, large soup pot, dutch oven
  • Prep ahead: cut vegetables ahead of time to reduce prep time
  • Leftovers + 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.

Nutrition Information

Serving: 1serving, Calories: 103kcal, Carbohydrates: 21g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1277mg, Potassium: 144mg, Fiber: 4g, Sugar: 5g, Vitamin A: 4085IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg