Farro Bean Soup Recipe

Farro Bean Soup Recipe

Farro Bean Soup

Preparation Time: 20 mins
Cooking Time: 30 mins
Servings: 4

A very high fiber, healthy bowl of soup that tastes delicious too!

  • 2 Ounces Finely Diced Prosciutto or Pancetta
  • 1 Medium Onion Finely Chopped
  • 1 Celery Stalk, Finely Chopped
  • 3 Cloves Garlic, Peeled, And Minced
  • 3 Tablespoons Olive Oil
  • 1 (14 Ounce) Can Chopped Tomatoes
  • 2 Small Zucchini, Diced
  • 3 to 4 Cups Cooked Beans Of Choice (See Note Above)
  • 1 Cup Pre-cooked Farro or Rice
  • 1/4 Cup Chopped Fresh Basil or Parsley
  • Red Hot Pepper Flakes (Optional)
  • Salt & Pepper

To Serve:

  • Extra Virgin Olive Oil or
  • Grated Parmesan or Pecorino Cheese or
  • Basil Pesto


  1. Heat the olive oil in a heavy saucepan and once hot add the pancetta or prosciutto, celery and onion.
  2. Cook over medium heat until the onion is soft and fragrant and the pancetta is beginning to brown, about 7 to 8 minutes.
  3. Add the garlic and cook another minute or two.
  4. Next, add the chopped tomatoes and zucchini.
  5. Fill the empty can from the tomatoes with water twice and add that to the pot.
  6. Bring to a boil and season with the red pepper flakes if using, as well as salt and pepper.
  7. Add the cooked beans, basil and farro to the pot and reduce the heat to a simmer, adding additional water if soup is too thick.
  8. Continue to cook over low heat for 15 minutes to meld the flavors. Serve warm with topping of choice.