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Test Kitchen Approved

Italian Style Vegetarian Farro Soup

Recipe By Cindy Jones

Recipe By Cindy Jones

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

Serving Suggestions

Serve topped with parsley and freshly grated Parmesan cheese. Great with a finishing dash of truffle salt to taste.

Ingredients

2 Tbsp. extra virgin olive oil

1 medium onion, chopped


2 carrots, cut into ¼-inch rounds

2 parsnips, cut into ¼-inch rounds


1 cups dried farro, rinsed

4 cups vegetable stock

1 (14.5 oz.) can diced tomatoes

1.5 Tbsp. French Style Bouquet Garni



1 bunch kale, torn into bite-sized pieces

2 to 4 cups water

2 (15 oz.) cans cannellini beans, drained & rinsed

1 tsp. fresh chopped parsley

freshly grated Parmesan cheese


Savory Spice ingredients in this recipe

  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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  • Turkish Bay Leaves

    Bay leaves, also known as laurel leaves or bay laurels, come from a tree native to the eastern Mediterranean. The flavor of bay leaves is best brou...

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  • Italian Black Truffle Sea Salt

    Our Black Truffle Sea Salt comes from one of the most esteemed delicacies in the culinary world, the Black Truffle. The Black Truffles are rather d...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • French Fleur de Sel Sea Salt

    French sea salt is known as the very finest. Sea salt in France is still hand-harvested in the traditional way, by drying seawater in shallow pools...

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Directions

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 Fleur de Sel and farro; stir until coated in oil, about 1 min. Add stock, tomatoes, bouquet garni, crushed red pepper 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.