I made a Farro Soup Vegetarian that somehow fills you like a meat stew while tasting bright and interesting, so keep scrolling if you want the recipe.

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I’m obsessed with this Vegetarian Italian farro soup because it’s honest and filling. I love the chew of pearled farro and the creamy bite of cannellini beans together, it makes the broth feel substantial, not watery nonsense.

It’s the kind of bowl I reach for when I want dinner that actually sticks with me, but doesn’t scream meat. And the flavors hold up reheated, which matters in real life.

Not precious. Not fussy.

Just big flavor and texture that make me want seconds. Farro Soup Vegetarian, without pretense.

I eat it on nights and when I’m pretending to be healthy.

Ingredients

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Pearled farro: chewy, nutty grain that makes the soup feel hearty and real.
Extra virgin olive oil: it adds silk and that classic Italian mouthfeel.
Yellow onion: sweet base note, it softens and tastes like home.
Carrots: little bursts of sweetness and color, plus some crunch if undercooked.
Celery: bright, vegetal backbone that keeps the soup from tasting flat.
Garlic: punchy aroma, it wakes everything up in just one clove.
Can of diced tomatoes: juicy acidity, adds tomatoey depth without fuss.
Cannellini beans: creamy protein, makes the bowl filling and comfort-forward.
Vegetable broth: the gentle base that ties all the veggies together.
Dried Italian seasoning: subtle herbiness, it’s that pantry shortcut for flavor.
Bay leaf: basically a quiet, woodsy note that simmers into the broth.
Kale or spinach: green boost, adds color and a fresh bite at the end.
Lemon juice: bright finish, it lifts the whole bowl nicely.
Salt and black pepper: essential tweaks that make everything taste like itself.
Red pepper flakes: optional heat, tiny spark if you like a kick.
Fresh parsley: herbal freshness, sprinkle it for a lively finish.
Grated Parmesan: savory umami, it’s optional unless you’re vegan.
Rotisserie chicken: optional protein, toss in for a meaty, cozy twist.

Ingredient Quantities

1 cup pearled farro, rinsed

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 (14 to 15 ounce) can diced tomatoes, undrained

1 (15 ounce) can cannellini beans, drained and rinsed (or about 1 1/2 cups cooked beans)

6 cups low sodium vegetable broth

1 teaspoon dried Italian seasoning

1 bay leaf

2 cups chopped kale or baby spinach, stems removed

1 tablespoon fresh lemon juice (about half a lemon)

Salt and freshly ground black pepper, to taste

Pinch of red pepper flakes, optional for heat

Fresh parsley, chopped, for serving (about 2 tablespoons)

Grated Parmesan cheese, optional for serving (about 1/4 cup) – omit for vegan

Optional: rotisserie chicken, shredded, if you want to add meat (about 1 to 1 1/2 cups)

How to Make this

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1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots and celery and cook, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes.

2. Add the minced garlic and a pinch of red pepper flakes if using, cook for 30 to 60 seconds until fragrant, don’t let it burn.

3. Stir in the rinsed pearled farro, then add the canned diced tomatoes with their juices, the drained cannellini beans and the vegetable broth. Add the dried Italian seasoning and the bay leaf.

4. Bring the pot to a boil, then reduce heat to a gentle simmer. Cover and cook until the farro is tender but still slightly chewy, about 20 to 30 minutes. Stir occasionally and add a little extra broth or water if it gets too thick.

5. When the farro is nearly done, stir in the chopped kale or baby spinach and let it wilt, about 2 to 3 minutes.

6. Remove the bay leaf. Taste and season with salt and freshly ground black pepper to your liking. Add the fresh lemon juice and give it one last stir.

7. If you want to add rotisserie chicken, stir in the shredded chicken now just to warm through for 2 to 3 minutes. If you want it strictly vegan, skip this step and also omit the Parmesan.

8. Ladle soup into bowls, sprinkle with chopped fresh parsley and, if not vegan, a little grated Parmesan cheese.

9. Leftovers keep well in the fridge for 3 to 4 days and the farro will soak up broth as it sits, so add a splash of water or broth when reheating to loosen it up.

10. Quick tips: rinse the farro well so it cooks evenly, don’t overcook the garlic, and taste for salt after the lemon since acids can change how salty it seems. Enjoy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Colander or fine mesh sieve (for rinsing farro and beans)
7. Ladle
8. Citrus juicer or small reamer

FAQ

Q: Can I use whole grain farro instead of pearled farro? A: Yes, but whole farro takes longer to cook, about 35 to 45 minutes, so you'll need to simmer it longer and maybe add a little extra broth or water as it cooks.

Q: How do I make this soup vegan? A: Easy, just skip the Parmesan and use a vegan cheese or nutritional yeast if you want that savory hit. Also double check your broth is vegan labeled.

Q: Can I make the soup ahead and reheat? A: Definitely. It stores well in the fridge for 3 to 4 days. Farro will soak up liquid as it sits, so when reheating add a splash of broth or water and heat gently until loosened.

Q: My kale gets tough when reheated, any tips? A: Add the kale or spinach at the very end of cooking so it just wilts. If you're storing leftovers, you can also stir fresh greens into each bowl when reheating instead of into the whole pot.

Q: Can I swap cannellini beans for something else? A: Sure, great northern or navy beans work fine, or chickpeas if you like their texture. If using dried beans, cook them first and use about 1 1/2 cups cooked.

Q: Want it heartier or with meat, how much chicken would I add? A: Add 1 to 1 1/2 cups shredded rotisserie chicken near the end of cooking, just to warm through. It turns this into a more filling meal without messing with the veggie flavors.

Vegetarian Italian Farro Soup Recipe Substitutions and Variations

Farro: swap with pearled barley or brown rice. Barley cooks similar to farro and gives the same chew, use same cup measure but check for doneness after 20 to 25 minutes. Brown rice needs a bit longer and will be softer, so cook about 30 to 35 minutes and maybe add a touch more broth.
Cannellini beans: use chickpeas or great northern beans. Chickpeas add a nuttier bite, great northern are milder like cannellini. If using canned, same amount; if using dried, soak and cook ahead till tender.
Kale or spinach: substitute Swiss chard, collard greens, or baby arugula. Tough greens like collards or chard should be chopped small and added earlier so they soften; arugula goes in right at the end for a peppery lift.
Grated Parmesan: for a vegan option use nutritional yeast or leave it out. Nutritional yeast gives that cheesy, savory note; start with 2 to 3 tablespoons and taste, you might want more.

Pro Tips

1. Rinse the farro really well and even soak it for 20 minutes if you have time, it cuts the cooking time and gives a more even chew, otherwise you might get some hard bits.

2. Sweat the onion, carrot and celery until theyre soft and a little sweet before adding garlic, cause garlic burns fast and turns bitter if you add it too early.

3. If the soup gets too thick as it sits, add hot broth or water when reheating instead of cold, that way the farro rehydrates without cooling the soup down too much.

4. Brighten it up at the end with the lemon and salt, taste after adding the lemon because acid changes how salty it seems and you might need less salt than you think.

Vegetarian Italian Farro Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Farro Soup Vegetarian that somehow fills you like a meat stew while tasting bright and interesting, so keep scrolling if you want the recipe.

Servings

servings

Calories

269

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Colander or fine mesh sieve (for rinsing farro and beans)
7. Ladle
8. Citrus juicer or small reamer

Ingredients

1 cup pearled farro, rinsed
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14 to 15 ounce) can diced tomatoes, undrained
1 (15 ounce) can cannellini beans, drained and rinsed (or about 1 1/2 cups cooked beans)
6 cups low sodium vegetable broth
1 teaspoon dried Italian seasoning
1 bay leaf
2 cups chopped kale or baby spinach, stems removed
1 tablespoon fresh lemon juice (about half a lemon)
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes, optional for heat
Fresh parsley, chopped, for serving (about 2 tablespoons)
Grated Parmesan cheese, optional for serving (about 1/4 cup) – omit for vegan
Optional: rotisserie chicken, shredded, if you want to add meat (about 1 to 1 1/2 cups)

Directions

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots and celery and cook, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes.
Add the minced garlic and a pinch of red pepper flakes if using, cook for 30 to 60 seconds until fragrant, don't let it burn.
Stir in the rinsed pearled farro, then add the canned diced tomatoes with their juices, the drained cannellini beans and the vegetable broth. Add the dried Italian seasoning and the bay leaf.
Bring the pot to a boil, then reduce heat to a gentle simmer. Cover and cook until the farro is tender but still slightly chewy, about 20 to 30 minutes. Stir occasionally and add a little extra broth or water if it gets too thick.
When the farro is nearly done, stir in the chopped kale or baby spinach and let it wilt, about 2 to 3 minutes.
Remove the bay leaf. Taste and season with salt and freshly ground black pepper to your liking. Add the fresh lemon juice and give it one last stir.
If you want to add rotisserie chicken, stir in the shredded chicken now just to warm through for 2 to 3 minutes. If you want it strictly vegan, skip this step and also omit the Parmesan.
Ladle soup into bowls, sprinkle with chopped fresh parsley and, if not vegan, a little grated Parmesan cheese.
Leftovers keep well in the fridge for 3 to 4 days and the farro will soak up broth as it sits, so add a splash of water or broth when reheating to loosen it up.
Quick tips: rinse the farro well so it cooks evenly, don’t overcook the garlic, and taste for salt after the lemon since acids can change how salty it seems. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.