There’s something timeless about a pot of soup bubbling away on the stove, filling the kitchen with the aroma of herbs, garlic, and simmering tomatoes. In Tuscany, where simple ingredients and rustic flavours reign, Tuscan farro soup — known locally as zuppa di farro—has long been a symbol of hearty, everyday cooking. Traditionally made by farmers using pantry staples like beans, farro, and garden vegetables, it’s a dish that captures the essence of Italian "cucina povera" — the art of making humble food deeply satisfying.

This soup has endured for centuries not just because it’s nourishing, but because it embodies everything we love about Italian comfort food: warmth, balance, and that subtle elegance that makes even a bowl of grains and greens feel special.

The result is a soul-warming bowl that’s both rustic and elegant — ideal for cozy autumn nights or chilly winter days.

What Is Farro

Farro, an ancient grain beloved for its nutty flavour and chewy texture, is the heart of this soup. It’s high in fibre, protein, and minerals — perfect for adding a wholesome, satisfying bite. Cannellini beans bring creaminess, while kale (or the traditional cavolo nero, Tuscan black kale) adds earthy depth and a burst of green.

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Bowl of farro with illustration of farro grain in background

Ingredients That Tell a Story

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, and herbs like thyme and rosemary add that unmistakable Mediterranean aroma.

White beans, farro, canned tomatoes, broth, herbs, carrots, celery, onion, garlic and tomato paste on counter as ingredients
Get ready for a comforting big pot of soup simmering all these ingredients
Chopped kale in wooden bowl
Anyone else get excited over chopped kale? So green, so yummy!
Chopped celery, chopped carrots, chopped onion layed out on cutting board in rainbow style
Rainbow of veggies 🥕

How to Make Tuscan Farro Soup

1. 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, and celery. 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.

Soffritto cooking in pot - celery, carrot, onion and herbs with wooden spoon
Once veggies are tender, stir in garlic, tomato paste and herbs

2. Create the Broth

Next, pour in the diced tomatoes (with their juices), vegetable broth, and a bay leaf. Bring everything to a gentle boil—the aroma at this stage is pure comfort.

Broth and diced tomatoes cooking with herbs and bay leaf
Add diced tomatoes, vegetable broth, and bay leaf before bringing to a boil

3. Add the Farro

Rinse the farro under cold water, then stir it into the pot. Lower the heat, cover, and let it simmer until the grains are tender but still pleasantly chewy.

  • Pearled farro: 20–25 minutes

  • Semi-pearled farro: 30–35 minutes

  • Whole farro: 40–50 minutes (or soak overnight to reduce cooking time)

4. Finish with Beans and Greens

When the farro is just right, stir in the cannellini beans and chopped kale. Simmer for another 5–7 minutes, until the kale wilts and everything melds into a rich, comforting stew.

5. Season and Serve

Remove the bay leaf and taste for seasoning. Add salt and pepper to balance the flavours.
Ladle the soup into warm bowls and garnish with fresh parsley, a drizzle of olive oil, or a sprinkle of Parmesan or pecorino (optional—skip it for a vegan version).

Broth, tomatoes, cannellini beans and kale cooking
Veggie soupy goodness 🍲

Tips and Variations

  • Make it vegan: The soup is naturally plant-based when you omit cheese at the end. A spoonful of nutritional yeast adds a lovely umami note.

  • Add more vegetables: Diced zucchini, leeks, or chopped tomatoes can make the soup even heartier.

  • 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.

A Bowl of Tradition

Every spoonful of Tuscan Farro Soup tells a story of tradition, simplicity, and warmth. It’s the kind of recipe that reminds us that good food doesn’t need to be complicated — it just needs care, patience, and ingredients that work in harmony. Whether you’re cooking it on a quiet Sunday afternoon or serving it at a winter dinner gathering, it’s the kind of meal that feeds both body and soul.