Farro, White Bean & Kale Italian Style Soup

Difficulty: Easy | Makes: 6 Servings

A comforting and hearty Italian-style soup featuring the nutty flavor of our Pearled Italian Farro. Recipe by @Pinchofparsley.



  • 2 tablespoons Roland® Olive Oil

  • 1 cup (225g) dry Roland® Pearled Italian Farro, rinsed (available on Amazon)

  • 1 cup (150g) yellow onion, diced

  • ½ cup (70g) celery, trimmed and chopped

  • ½ cup (80g) carrots, peeled and chopped

  • 3 garlic cloves, minced

  • 2 teaspoons Italian seasoning

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 6 cups (48oz) of vegetable broth

  • 1 can (14.5oz) diced tomatoes, do not drain

  • 1 can (15.5oz) white beans, drained and rinsed

  • 2 cups (50g) kale, chopped

  • ¼ cup (56g) vegan parmesan cheese, and more for garnish


  1. Add Pearled Italian Farro to a strainer or fine mesh sieve and rinse with cool water

  2. Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, and celery. Cook for 10 minutes, stirring occasionally, until softened

  3. Add garlic and cook for 1 more minute, until aromatic

  4. Add broth and increase to high heat to bring the mixture to a boil. Once boiling, add farro, tomatoes, white beans, Italian seasoning, salt and pepper. Simmer soup over medium-high heat for 15-20 minutes, or until farro is tender and chewy but still has an al dente bite

  5. Reduce heat to low then add kale and vegan parmesan cheese. Cook for 5 minutes, or until the kale has wilted

  6. Taste/adjust seasonings as needed. Ladle soup into bowls and garnish with fresh basil, cracked black pepper, vegan parmesan cheese, and a drizzle of olive oil if desired

In This Recipe

Pearled Italian Farro

#72142 | 47.9 OZ.

Olive Oil

#70626 | 16.9 FL.OZ.