Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)

Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Recipes for Healthy Living. Recipe Credit: .

Farro is a classic Italian grain that has started gaining popularity in the U.S. Add some canned cannellini beans to this recipe, but be sure to rinse and drain the beans!

  • Prep time
    15 min
  • Cook time
    45 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 230

  • Total Fat 3g
    • Saturated Fat 0.8g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrate 42g
    • Dietary Fiber 8g
    • Total Sugars 6g
  • Protein 13g
  • Potassium 815mg

Choices/Exchanges: 4 Vegetable, 1/2 Fat, 1 1/2 Starch



  • leek (chopped)
    1 cup
  • onion(s) (chopped)
    1 cup
  • Extra Virgin Olive Oil
    2 tsp
  • carrot(s) (chopped)
    1/2 cup
  • garlic (minced)
    3 clove
  • uncooked farro (rinsed and drained)
    3/4 cup
  • salt
    1/2 tsp
  • freshly ground black pepper
    1/2 tsp
  • chicken stock (14.5-ounce, reduced-sodium)
    1 can
  • bay leaves
  • fresh thyme
    1 sprig
  • spinach (chopped)
    2 cup
  • cooked cannellini beans
    2 cup
  • tomatoes (14.5-ounce, diced, undrained, reduced-sodium)
    1 can
  • parmigiano-reggiano cheese (grated, 1 ounce)
    1/4 cup


  1. Heat oil in dutch oven over medium-high heat. Add onion, leek, carrot and garlic. Sauté for 5 minutes, stirring frequently.

  2. Stir in 2 cups water, farro, salt, pepper, stock, bay leaves, and thyme, and bring to a boil. Cover, reduce heat and simmer for 30 minutes.

  3. Add spinach, beans and tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes. Discard bay leaves and serve. Garnish each serving with cheese.