Go Back
+ servings
vegan summer farro soup, asparagus, cannelloni beans
Print Recipe
No ratings yet

Summer Farro Soup

This is a thick soup, really a stew. But feel free to add more stock if that's your preference!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Servings: 6
Author: Susan Pridmore


  • 1 cup farro grain
  • 2 cup water
  • 1 tablespoon olive oil
  • ¾ cup diced celery
  • 1 cup thinly sliced leek
  • ¼ cup minced jalapeño
  • 1 teaspoon minced garlic 1 large clove
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • few grinds black pepper
  • 2 qts vegetable stock
  • 1 ½ cups cooked cannellini beans
  • 3 cups yellow wax beans sliced into 1" lengths
  • 1 cup asparagus sliced into 1" lengths
  • knob Parmesan cheese 1" piece (eliminate for vegan)
  • 1 tablespoon sherry
  • shredded Parmesan for topping or Nutritional Yeast for vegan
  • good olive oil for drizzle


  • Bring the water to a boil in a small pot over medium-high heat. Add the farro grain, cover, and lightly simmer until al dente - about 30 minutes. You should end up with about 2 cup cooked farro. Set aside.
  • Heat the olive oil in a large, heavy soup pot over medium-high heat. Sauté the celery, leeks, and jalapeño until softened, about 8 minutes. Add the garlic, thyme, salt and pepper and sauté for an additional minute or two, until very fragrant.
  • Add stock, farro (with any residual liquid), beans, asparagus, and knob of Parmesan. Simmer for 15 minutes. Stir in the sherry.
  • Ladle into bowls and top with olive oil, fresh cracked pepper and Parmesan and serve with thick slices of bread with a lather of butter.