When the cold weather comes a knockin’, this bean and farro soup is most likely simmerin’ away on my stove! It is so quick and easy to make, so hearty, so comforting, yet still fresh and healthy.
This bean and farro soup is also incredibly versatile. Don’t have navy beans? Use kidney instead! All out of celery? Toss in some kale near the end! You can also easily swap barley or brown rice for the farro as well. The reason I love farro so much is that even if you overcook it, it still keeps that perfect al dente texture every time. =)
I made this soup twice around the Christmas holidays last year, and it was so nice to have a warm, delicious meal I could simply heat up and have ready to go in five minutes.
Here’s what our resident RHN, Connie Oickle, has to say about navy beans, the co-star of this soup:
Navy beans are an excellent source of plant protein, and are a great contributor to heart health. Studies show a direct correlation between eating beans and a lower risk of heart disease. The high fibre content and healthy starches in beans can also help with overeating, as people usually feel fuller after consuming them.
I always garnish broth-based soups with a drizzle of olive oil and fresh lemon juice, and this soup is no exception. The fat from the oil and the acidity from the lemon juice add a perfect depth of flavour, which is so nice on the palette.
Homemade croutons served with this soup send this recipe home. To learn how to make them, click here, and scroll down to the recipe section.
Garnish this bean and farro soup with fresh parsley or cilantro for extra freshness.
Add a cozy fire, a mug of hot tea, some smooth jazz, and a good human to enjoy it all with, and you’ve got yourself one perfect winter evening! =)
Easy Bean and Farro Soup
Quick, simple, and utterly delicious, this bean and farro soup is also incredibly healthy.
- 2 tbsp grape seed oil
- 1 large red onion diced
- 5 cloves garlic minced
- 2 carrots chopped
- 3 stalks celery chopped
- 2 tbsp red wine vinegar
- 4 tsp dried thyme rubbed
- 1 tsp dried oregano rubbed
- ¼ tsp cayenne
- 1/2 tsp salt
- 4 bay leaves
- 28 oz. canned fire roasted diced tomatoes
- 8 cups vegetable stock
- 28 oz. canned navy beans
- 3 cups cooked farro (about 1 1/2 cups dry)
- ¼ cup lemon juice
- olive oil to drizzle on finished soup
- lemon juice to squeeze on finished soup
- fresh parsley or cilantro for garnish
Cook the farro as per the instructions on the package. (1 1/2 cups dry will yield around 3 cups cooked.)
At the same time, heat a large pot on medium heat.
- Add the grape seed oil and diced onion, and stir to coat.
- Cook until the onion is translucent, then add the carrot and celery.
Stir and cook for another 3-5 minutes, then add the garlic.
Cook for 2 more minutes, then stir in the red wine vinegar.
Cook down for 3 minutes.
If the mixture looks dry, add 1 tbsp of grape seed oil before adding the thyme, oregano, cayenne, salt, and bay leaves.
Stir the spices continuously for 1-2 minutes so they do not burn, then pour in the canned tomatoes.
Allow to cook down for a few minutes before whisking in the vegetable stock.
Turn up the heat, cover, and bring to a boil.
Reduce to a simmer, then add the navy beans and cooked farro.
Simmer for 5-10 minutes covered, then add the lemon juice and remove from heat.
Remove bay leaves before serving. Garnish with chopped parsley or cilantro, a drizzle of olive oil, and a squeeze of fresh lemon juice.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more comforting, hearty soup recipes? Check out my Creamy Pumpkin & Cauliflower Soup, and my Broccoli Cheese Soup. Both are super easy, and are sure to leave your tummy full and your taste buds satisfied!
Connie Oickle, our resident RHN,
brings with her over 10 years experience
working in the food and Health
and Wellness industries.
Find out more about her here!