Farro and Bean Soup, Tuscan style

Farro and Bean Soup

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  • 3/4 cup carrots diced
  • 3/4 cup celery chopped fine
  • 3/4 cup onions chopped fine
  • 2 tbsp olive oil
  • 1 1/4 cups dried white navy beans, soaked in water over night
  • 1/2 cup farro
  • 1 tsp paprika
  • salt and pepper to taste
  • 8 cups of lukewarm water


  • 2 cups of day old bread, cubed
  • 2 tbsp of olive oil
  • 1 clove garlic minced
  • 1/2 tsp mixed dried herbs of your choice (oregano, rosemary, thyme, basil)
  • salt and pepper


  1. In a large heavy soup pot on med to high heat, heat up olive oil.
  2. Toss in carrots, celery, and onions, and saute till onions become soft.
  3. Drain the white beans and throw into pot.
  4. Also drop in the farro, stir and season with paprika, salt and pepper.
  5. Pour in water, lower heat, stir, cover and let simmer for about 1 hour or till beans and farro are to your textured liking.


  1. While soup is cooking, place bread cubes in a bowl and drizzle olive oil and toss.
  2. Sprinkle in mixed herbs and salt and pepper. Toss again.
  3. Arrange on a parchment lined baking sheet.
  4. Place in a pre heated 375° F oven.
  5. Cook till nice and golden brown about 10 minutes.


  1. Ladel soup into a bowl, and top with some of the croutons.
  2. Ready to serve!


Remember in the prep time the time allowed for soaking of the beans is not included. This would be done overnight,


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