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a white bowl with farro and vegetable soup on a white table with sage leaves and a white napkin
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Yield: 6servings

Vegan Zuppa di Farro

Vegan Zuppa di Farro, a simple soup made with farro, borlotti beans, crushed tomatoes, vegetables, and fresh herbs. A plant-based twist on the traditional Italian soup!
4.8stars (5ratings)
Prep Time: 10mins
Cook Time: 50mins
Total Time: 1hr

Ingredients

  • 2teaspoonsolive oil
  • 1mediumyellow onion,chopped
  • 2carrots,chopped
  • 2芹菜茎,chopped
  • 115-oz canborlotti beans,drained
  • 1-1/2cupsfarro
  • 128-oz cancrushed tomatoes
  • 8cupsvegetable stock
  • 2bay leaves
  • ½teaspoonthyme
  • 3-4sage leaves
  • 1pinchsalt and pepper
  • 可选:下毛毛雨大蒜oi

Instructions

  • Cook vegetables:In a large soup pot or dutch oven over medium heat, add olive oil, onion, carrots, and celery and cook until vegetables are soft, about 5 minutes.
  • Simmer soup:When vegetables are soft add beans, farro, crushed tomatoes, vegetable stock, bay leaves, thyme, sage, and a pinch of salt and pepper to the pot. Mix well and turn up heat to bring soup to a boil, then reduce heat to medium-low and let simmer for 40 minutes.
  • Blend soup:After soup is done cooking, use an immersion blender to puree about half of soup mixture. Soup should be halfway blended and slightly thickened, but still a soupy liquid text.
  • To serve:Drizzle with garlic oil (optional) and garnish with a bay leaf

Notes

  • Recipe notes:Instead of buying beans and farro separately, you can also purchase a dried zuppa di farro blend made of farro, beans, and sometimes other grains and peas. If so, you may need a bit more vegetable stock and will likely need to add about 10 minutes to the total cook time to ensure that beans are cooked throughout.
  • Tools needed: knife set, large soup pot, dutch oven
  • Prep ahead:切蔬菜etables ahead of time to reduce prep time
  • Leftovers + storage:this zuppa di farro soup can be cooled and then refrigerated for up to four day, or frozen for a month or more in glass food storage containers
  • Nutrition notes:nutrition information calculated for one serving, without optional garlic oil drizzle. This recipe is a vegan soup that is high in plant-based protein, fiber, and vitamin A.

Nutrition Information

Serving:1serving , Calories:103kcal , Carbohydrates:21g , Protein:2g , Fat:2g , Saturated Fat:1g , Polyunsaturated Fat:1g , Monounsaturated Fat:1g , Sodium:1277mg , Potassium:144mg , Fiber:4g , Sugar:5g , Vitamin A:4085IU , Vitamin C:3mg , Calcium:18mg , Iron:1mg
Course: Soups + Stews
Cuisine: Italian