This is a great main course soup; just add a loaf of bread and a bottle of wine.



Heat oil in a large pot over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 min. (Note from recipe author: While onions and garlic cook, I do the “chop and drop” method, peeling and cutting the carrot and parsnip and adding them to the cooking onions as I go. Otherwise, add the prepared carrots and parsnips with the onion.) Add French fleur de sel and farro; stir until coated in oil, about 1 min. Add broth, tomatoes, French Style Bouquet Garni, red pepper flakes and bay leaves. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 min. Add kale and water if needed (suggest 1 cup). Cover and simmer for 10 more min. Add beans and more water if needed (suggest another 1 cup). Cover and simmer for 10 more min. Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. Add additional water (or broth) to thin the soup if desired.

Serving Suggestions

Serve topped with parsley and freshly grated Parmesan cheese. Great with a finishing dash of Italian black truffle sea salt.


4 to 6 servings

Thanks To

Cindy Jones, Savory Spice Shop—Raleigh, NC owner

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Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.70
Sea Salt, French Fleur de Sel 2 oz bag $7.40
Fines Herb Bouillon Cubes $5.05
Bouquet Garni, French Style (Salt-Free) 1 oz bag $3.70
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.95
Bay Leaves, Turkish 1/4 oz bag $2.35
Sea Salt, Italian Black Truffle 1 oz bag $11.65
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"I've had your parmesan pesto sprinkle - hence the order. I sprinkle it liberally on my homemade pizza. Yum. It's fabulous!"
- Brenda W.

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