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!
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.