White Bean and Vegetable Soup With Farro
January 20, 2026
How to Make White Bean and Vegetable Soup With Farro
25 min prep time
45 min (not including the farro) cook time
9servings
1 cup
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Step-By-Step Instructions:
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, Italian seasoning, smoked paprika, and cayenne pepper and sauté for 2 minutes.
- Add the carrots and yellow squash and sauté for 3 minutes. Pour in the broth and tomatoes and bring to boiling. Lower the heat and simmer for 30 minutes.
- Add the beans and simmer for 5 minutes. Drizzle in the lemon juice. Season with the salt and pepper.
- To serve, place a scant 1/4 cup of cooked farro in the bottom of each soup bowl. Ladle the soup over the farro. If desired, sprinkle with fresh parsley.
Nutrition facts
9 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
165
- % Daily value*
-
Total Fat
3g
4%-
Saturated Fat
0.4g
2% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
580mg
25% -
Total Carbohydrate
28g
10%-
Dietary Fiber
6g
21% -
Total Sugars
6g
-
Dietary Fiber
-
Protein
7g
-
Potassium
515mg
11%
Ingredients
cooked farro (Dry Packaged Foods)
2 cup
black pepper
1/4 tsp
salt
1/2 tsp
lemon juice
2 tbsp
chickpeas (garbanzo beans) (drained)
15 oz
canned diced tomatoes
15 oz
low sodium chicken broth
4 cup
yellow squash (unpeeled and diced)
2
carrot(s) (peeled and sliced)
2
cayenne pepper
1 pinch
smoked paprika
1/2 tsp
Italian seasoning
1 tsp
garlic (minced)
2 clove
onion(s) (diced)
1
olive oil
1 tbsp