There’s something special about a pot of soup bubbling away on the stove, filling the kitchen with the aroma of herbs, garlic, and simmering tomatoes. This Tuscan farro soup delivers exactly that, a perfect hearty meal for autumn afternoons or cozy winter evenings.
This is one of my favourite soups to make because it sits right in that sweet spot between comforting and elegant. It warms the kitchen, smells incredible as it simmers, and feels nourishing. Plus, once the vegetables are chopped it's pretty easy to pull together — all in one pot. Recipes like this are rooted in the kind of cooking I grew up around: simple pots on the stove, simple ingredients, and food meant to be shared without pretence.
Nutty farro gives this soup its hearty texture, while cannellini beans, tomatoes, and greens turn it into a full meal. It’s the kind of soup that works just as well for a quiet weeknight as it does for a slow weekend lunch.
This soup embodies everything we love about Italian comfort food: warmth, balance, and a subtle elegance.
What Is Farro?
Farro is an ancient grain beloved for its nutty flavour and chewy texture. It’s high in fibre, protein, and minerals — perfect for adding a wholesome, satisfying bite. There are several types of farro, each with slightly different cooking times and textures, which is worth knowing before you start cooking with it.
About Cannellini Beans
Cannellini beans are a classic choice in Tuscan cooking, they have a creamy texture and mild, nutty flavour. Plus they warm gently into the broth, adding body without heaviness and making the soup feel nice and hearty.
If you don’t have cannellini beans on hand though, other white beans can work well here:
Navy beans – small, tender, and very mild
Great Northern beans – slightly larger with a soft, creamy bite
Butter beans – rich and smooth, ideal for a more luxurious texture
Whichever you choose, aim for a bean with a gentle flavour and creamy texture so it complements the farro rather than competing with it.
How To Make Tuscan Farro Soup
What makes Tuscan farro soup so special is its simplicity. The base starts with a soffritto: a mix of onion, carrot, and celery sautéed slowly in olive oil until sweet and fragrant. From there, tomato paste deepens the flavour, herbs add aroma, and a slow-simmered broth brings everything together.
1. Prep Ingredients
Take a few minutes to prep everything before you start cooking — finely chop the onion, carrots, and celery, mince the garlic, and rinse the farro. I often use kale here since it’s easy to find, but if you come across cavolo nero, it’s well worth using. It has a deeper, more earthy flavour than curly kale and holds its texture beautifully in soups, making it a natural fit for Tuscan-style cooking. That said, regular kale works perfectly too.
2. Build the Base
In a large soup pot, warm a few tablespoons of good olive oil over medium heat. Add the finely chopped onion, carrots, celery and salt. Let them soften slowly for about 6–8 minutes, stirring occasionally until they turn translucent and fragrant.
Stir in minced garlic, tomato paste, and your herbs — thyme, rosemary, and a touch of red pepper flakes if you like a little warmth. Sauté for another minute or two to bring the flavours together.
3. Create the Broth
Next, pour in the diced tomatoes (with their juices), vegetable broth, bay leaf, and the Parmesan rind if using — a classic Tuscan move for building depth to broth as it simmers. Bring everything to a gentle boil; the aroma at this stage is lovely. 🌿🍲
4. Add the Farro
Rinse the farro under cold water, then stir it into the soup mix once boiling. Lower the heat, cover, and let it simmer until the grains are tender but still pleasantly chewy. Cook times will vary depending on the type of farro you are using. Don’t worry if yours doesn’t specify on the packaging — just start checking at around 20 minutes and taste as you go. You’re looking for farro that’s cooked through but still has a gentle chew, not soft or mushy. Once it reaches that point, you’re ready to move on.
Pearled farro: 20–25 minutes
Semi-pearled farro: 30–35 minutes
Whole farro: 40–50 minutes (or soak overnight to reduce cooking time)
5. Finish with Beans and Greens
When the farro is just right, stir in the cannellini beans and chopped kale or cavolo nero. Let it simmer for a minute or two, just until the greens wilt. I like them with a bit of life left, but if you’re into softer, more stew-like greens, let the soup go another 5–6 minutes until everything melts together.
6. Season and Serve
Remove the bay leaf and Parmesan rind then taste for seasoning. Add salt and pepper to balance the flavours. Ladle the soup into warm bowls and garnish with a drizzle of olive oil, a squeeze of fresh lemon juice and a sprinkle of Parmesan or pecorino (optional—skip it for a vegan version).
Variations For This Soup
Make it vegan: The soup is naturally plant-based when you omit cheese at the end. A teaspoon of white miso stirred in at the end adds gentle savouriness and depth.
Add more vegetables: Diced zucchini, leeks, or extra greens all work beautifully here.
Swap the grains: If you can’t find farro, barley or spelt make great substitutes.
Make it ahead: Like many Italian soups, this one tastes even better the next day as the flavours deepen overnight.
How to Serve Tuscan Farro Soup
Serve this soup with a slice of crusty bread, ideally brushed with olive oil and toasted for dipping. A side salad of arugula with lemon dressing adds brightness to balance the earthy flavours.
If you’re serving it for guests, offer a small dish of high-quality olive oil at the table for drizzling—it’s a simple Italian touch that makes it feel restaurant-worthy.
How to Store and Reheat This Soup
Tuscan farro soup stores beautifully and often tastes even better the next day. Keep leftovers refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.
Tips & FAQs for Tuscan Farro Soup
Can I make Tuscan farro soup vegan?
Yes. Omit the Parmesan rind in the broth and the grated cheese at the end. To add savoury depth, stir in 1 teaspoon of white miso once the soup is off the heat.
What type of farro should I use for the soup?
Pearled farro is the most convenient option and cooks in about 20–25 minutes. Semi-pearled and whole farro work as well but require longer cooking times.
Can I substitute cannellini beans with another type of bean?
Yes. Other white beans like navy beans, Great Northern beans, or butter beans work well in this soup. Choose beans with a mild flavour and creamy texture so they complement the farro and vegetables.
Can I make Tuscan farro soup ahead of time?
Yes. This soup keeps well and often tastes even better the next day. Store it in the refrigerator for up to 4 days and reheat gently on the stove.
How do I keep farro from getting mushy in soup?
Simmer the farro gently and start checking it early (at around 15 minutes). It should be tender but still chewy. Overcooking or boiling too aggressively can cause it to lose texture.
Can I freeze Tuscan farro soup?
You can, but the texture of the farro will soften slightly. For best results, freeze before adding the greens and add them fresh when reheating.
A Bowl of Tradition
Traditionally made with pantry staples like beans, farro, and whatever vegetables were on hand, this soup reflects the spirit of Italian cucina povera — simple food, cooked with care. I love making it on cold winter weekends or crisp autumn days, when I’m craving something as comforting as a warm bowl of chili, but with softer, more Mediterranean flavours. It’s nourishing, familiar, and fills the kitchen with that garlic-and-herb aroma that seems to magically draw everyone to the kitchen.
If you give this Tuscan farro soup a try, I’d love to hear what you think — leave a comment below and let me know how it turned out in your kitchen!
