Hearty Tuscan Farro, Kale, & White Cannellini Soup
Prep time
Cook time
Total time
This Tuscan soup of ancient grains and hearty vegetables is the perfect warmer for crisp early fall or the chilliest winter days. Let it be after 10-15 minutes of prep, allowing it to bubble away on the stove to fill your home with comforting smells of wholesome nourishment.
Recipe type: Soup
Cuisine: Italian
Serves: 6-8
  • 2 tbsp olive oil
  • ½ large onion
  • 1 leek
  • 1 cup farro
  • 2-3 celery stalks
  • 3 carrots
  • 1 can of diced tomatoes (200g)
  • ¼ cup red wine
  • 10 cups of low sodium vegetable stock
  • 1 stick of rosemary or a sprig of fresh sage
  • 2 stalks of kale or swiss chard, chopped/shredded
  • 1 cup tinned or soaked white cannelloni beans
  1. Dice the onion, leek, and tomatoes. Chop the celery and carrots into small pieces. Shred / chop the kale.
  2. Heat the olive oil in a pan and sauté the onion and leeks for 10 minutes.
  3. Add the farro and stir for 3-4 minutes
  4. Add the celery and stir while the vegetables sauté and the farro toasts.
  5. Add the carrots, tomatoes and red wine. Allow the alcohol to cook off, approximately 5 minutes.
  6. Add 8 cups of stock, the white beans, and the rosemary or sage.
  7. Simmer, semi-covered, for 45 minutes until the farro has softened.
  8. Add the kale and beans, and simmer for an additional 10 minutes.
  9. Using a stick blender, give the soup a couple pulses to thicken the stock. Alternatively you could blend 1-2 cups of soup and add back to the pot.
  10. Season to taste and serve with ancient grain toasts and a glass of bold red wine
Recipe by Sails & Spices at http://www.sailsandspices.com/hearty-tuscan-farro-kale-white-cannellini-soup/