Farro and Bean Soup

Author:Inspired by Vegetarian Times, 2002.10
Yield:6 Serving(s)


1 1/4 cups garbanzo beans (or 1 1/2 cups cannel-lini beans or combination), soaked overnight
3 tbsp. olive oil
onion, peeled and chopped
carrots, peeled and chopped
ribs celery, chopped
large cloves garlic, minced
2 tsp. each chopped fresh sage and marjoram
28 oz. diced canned plum tomatoes *2 cups)
8 cups vegetable broth, or as needed
3/4 cups farro, uncooked
2 cups greens, chopped & cooked, optional
2 tsp. salt and freshly ground black pepper to taste
 black pepper, to taste
 olive oil for garnish
 Parmesan cheese, for garnish


  1. Pick over dried chickpeas and/or beans to remove any debris. Rinse well and cover with water to soak overnight. Drain, cover with 5 cups cold water again. Bring to a boil, cook for about 5 minutes, turn off heat and let sit for an hour. Drain.
  2. Heat olive oil in large saucepan over medium heat, add chopped vegetables and herbs and sauté for 8 minutes. Add chickpeas or beans, tomatoes, water or stock and 2 teaspoons salt, and bring to a boil. Reduce heat to low and cook, covered, for about 1 hour, or until chickpeas or beans are tender. Adjust seasonings with salt and pepper. For creamier soup, purée 1 cup chickpea mixture and add back to pan.
  3. Cook farro in separate saucepan in large quantity of boiling, salted water. When al dente, drain and add to soup. Add optional cooked greens. Stir well, and simmer soup 15 minutes more. Stir often to prevent scorching. Ladle into soup bowls and top with olive oil, grated Parmesan cheese and freshly ground black pepper.


Nutrition Facts

6 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 16g25%
Saturated Fat 3g15%
Trans Fat
Cholesterol 5mg2%
Sodium 230mg10%
Total Carbohydrate 51g17%
Dietary Fiber 14g56%
Total Sugars
Includes Added Sugars
Protein 14g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.