Summer Farro Soup with Vegetables and White Beans

A bowl of summer vegetable farro soup with text overlay.

Summer Farro Soup with Vegetables and White Beans

This hearty summer farro soup is made with cannellini beans and fresh summer vegetables such as yellow wax beans, zucchini, corn, and Anaheim chiles. Top it with grated Swiss cheese or Parmesan cheese. (The cooking time assumes you cook the veggies and make the broth while the farro cooks separately.)

Course Soup

Cuisine Italian

Keyword farro soup

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 179.9kcal

Author Susan Pridmore

Equipment

medium pot
Colander
Large heavy bottomed pot such as a Le Creuset Dutch oven
Chef's knife

Ingredients

1 cup dried farro
2 teaspoons kosher salt divided
1 tablespoon extra virgin olive oil
½ cup diced celery
1 cup diced yellow onion
1 Anaheim chile, diced
1 teaspoon minced garlic
8 cups water
2 tablespoons Better Than Bouillon - Roasted Vegetable Paste or 8 cups of vegetable broth (instead of the above 8 cups water)
1 knob Parmesan rind 1" piece (eliminate for vegan)
3 cups yellow wax beans trimmed and cut into 1" lengths
2 cups zucchini or summer squash sliced into ⅛" rounds
1 cup fresh corn cut from 1 ear of corn
1 15 ounce can cannellini beans with any residual liquid (or 1 ½ cans cooked from dried)
shredded Parmesan or Swiss cheese optional topping
fresh cracked black pepper optional topping

Instructions

Bring 3 cups of water and 1 teaspoon kosher salt to a boil in a medium pot over medium-high heat.
Add the farro, cover, and lightly simmer until al dente - about 30 minutes. Drain in a colander and set aside.
You should end up with about 3 cups cooked farro.
Warm the olive oil in a large, heavy-bottomed pot such as a Le Creuset over medium heat.
Sauté the celery, onion, and chile until softened, about 8 minutes.
Add the garlic and remaining 1 teaspoon of salt and sauté for an additional minute or two until very fragrant.
Add the water (or broth). If using water, stir in the Better Than Bouillon paste. Add the Parmesan rind and bring to a simmer. If you use vegetable broth instead of water plus Better Than Bouillon, you will need to add additional salt to taste.
Add the wax beans and cook until al dente.
Add the zucchini, corn, beans, and cooked farro. Simmer for 10 minutes.
Ladle into bowls and top with optional grated cheese and fresh cracked pepper.

Nutrition