Vegetarian White Bean and Farro Soup
  • 1 cup farro
  • Olive oil
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 1 head of Savoy Cabbage, cored and shredded
  • 4 cups cooked white beans in their cooking liquid (see how)
  • 1 can of crushed or pureed tomatoes
  • 4 cups vegetable stock
  • Top with Grana Padano
  1. Put the farro in a small bowl and cover with hot water and soak for at least an hour.
  2. Add enough olive oil to a large dutch oven or stock pot to just cover the bottom, then place over medium heat. Add the diced onion, celery, and carrots to the pan and saute until they begin to soften.
  3. Add the shredded cabbage to the pan and cook, stirring frequently, until it softens and begins to cook down. Add the tomatoes and a pinch of salt.
  4. Set aside two cups of the cooked white beans. Puree the remaining white beans in the cooking liquid until smooth, and add to the pot along with the vegetable stock.
  5. Drain the farro and add to the pot, then cover and simmer until the vegetables are all very tender and the farro is cooked.
  6. To finish, add the reserved white beans and simmer until they are heated through. Season to taste with salt and pepper. Serve with freshly grated parmesan or Grana Padano.
Recipe by The Taste Edit at