EFK Tested
EFK Tuscan Farro Soup
A hearty Tuscan-style soup with nutty farro, cannellini beans, vegetables, tomatoes, herbs, and spinach for a practical one-pot family meal.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Sweat the onion, carrots, and celery in olive oil for 8 minutes.
- 2. Add the garlic and tomato paste; cook 1 minute.
- 3. Add the farro, beans, tomatoes, stock, rosemary, thyme, and bay leaf. Simmer until the farro is tender, about 30–35 minutes.
- 4. Add the spinach and cook 5 minutes.
- 5. Season to taste and finish with Parmesan.
Equipment
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Dutch oven or stockpot
BlueStar range
Food safety & storage
Refrigerate perishable leftovers within 2 hours. Use refrigerated leftovers within 3–4 days and reheat to 165°F.
Leftovers & make-ahead
Refrigerate up to 4 days. Farro absorbs broth as it sits, so loosen with stock when reheating. Freezes well.
View this recipe on the original EFK website ↗