Vegetable Bean and Farro Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
A hearty and savory vegetable soup with beans and farro.
  • 2 Tablespoons olive oil
  • 2 celery stalks (chopped)
  • ½ large yellow onion (diced)
  • 1 small fennel bulb (diced)
  • 2 medium carrots (diced/cubed)
  • 1 tsp minced garlic
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ of a 6 oz. can of tomato paste
  • 2 roma tomatoes (diced)
  • 4 cups water
  • 4 cups vegetable broth
  • 1 cup instant farro (uncooked and from Trader Joe's)
  • 1 cup frozen peas
  • 1 15 oz. can red beans (drained and rinsed)
  • 1 15 oz. can Great Northern Beans (drained and rinsed)
  • 1 Tbsp dried basil
  • 2 Tbsp dried parsley
  1. In a large pot, add the olive oil and sautee the onions, celery, fennel, carrots, garlic, thyme, and salt over medium-high heat. Cook for 5 minutes.
  2. Add the tomato paste and stir. Then add the tomatoes, broth, water, farro, and beans. Bring the pot to a boil and then reduce the heat so that the pot is simmering. Simmer for 10-15 minutes or until the farro is soft. Then add the peas, basil, and parsley. Cook for another 5 minutes and then turn off the heat.
Recipe by Health Nut Hayley at