Tuscan Farro White Bean Soup


  • 1 tablespoon extra virgin olive oil
  • 1 large onion, sliced
  • 2 celery stalks, trimmed and chopped
  • 2 carrots, peeled and chopped
  • Salt and pepper
  • 1 tablespoon minced garlic
  • 1 cup farro, spelt or barley
  • 1 cup dried white beans, soaked for several hours or overnight
  • 2 cups chopped tomatoes (canned are fine; do not drain)
  • 6 cups low sodium vegetable stock or water, more as necessary
  • 2 cups fresh spinach
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil, optional


·  Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.

·  Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in spinach, parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning