Farro and White Bean Soup

Michelle prepared 4 recipes for this session of South Arm Older Adults Cooking Club.


The first recipe is Farro (or Tuscan Spelt) and White Bean Soup. Making soup is a great way to use leftovers. This soup is a complete meal with grains, beans and veggies.

Farro is a grain related to wheat that is lower in gluten and has a different flavour and texture. You can use spelt or barley in place of farro.


  • 1 1/2 cups cannellini beans (white beans), soaked overnight and cooked or approximate 3 cups canned
  • 1 1/2 cups spelt or farro, soaked 4 to 8 hours if not pearled
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 sprig fresh rosemary, remove stem and chop
  • 2 garlic cloves, minced
  • 1 cup chopped tomatoes, peeled and seeded or 1 can diced tomatoes
  • 4 cups vegetable or chicken stock
  • salt and pepper to taste


P/S: we substituted the onion with extra garlic as onion was missing from the groceries list.

Source: South Arm Older Adults Cooking Club


026If cooking beans, place in saucepan with enough water to cover by 2 inches. Bring to a boil over high heat, reduce to low and simmer 45 to 60 minutes. Drain.Drain canned beans.
041Rinse farro and soak for 20 minutes for pearled version.
037Warm olive oil in stock pot over medium-high heat. Add onion, carrot, celery, rosemary and garlic. Cook 10 to 12 minutes.
053Add farro, beans and tomatoes and stock.

Bring to a boil, reduce heat and simmer 30 to 40 minutes.Season with salt and pepper to taste and serve with a drizzle of olive oil and a sprinkle of parmesan if desired.

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