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Tuscan Farro, Vegetable, and White Bean Stew

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Tuscan Farro, Vegetable, and White Bean Stew

Tuscan Farro, Vegetable, and White Bean Stew

Jessica Braider
This Italian comfort food is creamy, chewy, pretty, and so nourishing. If you don’t plan to eat the stew right away, keep the cooked farro and the pureed soup separate so the farro doesn’t soak up all the liquid. For a meatier version, sauté 1/2 cup chopped pancetta or bacon with the vegetables. If you have other vegetables like mushrooms or zucchini, you can add a cup of those, too. Scramble recipe tester Nikki Wolf said, “The texture was great - thick, creamy soup with the chewy farro. I absolutely loved the flavor and that it was such a healthy meal for my family.”
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Main Dish, Soup
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 300 kcal


  • 1 cup farro perlato or use pearled barley
  • 1/2 tsp. salt
  • 1/2 tsp. fresh sage chopped
  • 1/2 tsp. fresh or dried rosemary chopped
  • 2 Tbsp. extra virgin olive oil
  • 1 small yellow onion finely diced
  • 1 stalk celery finely diced
  • 1 carrot finely diced
  • 1 clove garlic minced, about 1/2 tsp.
  • 15 oz. canned cannellini or use great northern beans, drained and rinsed, or use 1 1/4 cup home-cooked white beans
  • 28 oz. canned whole peeled tomatoes with their liquid
  • 2 cups reduced-sodium chicken or vegetable broth
  • 1/8 cup grated Pecorino cheese or Parmesan cheese, for serving (optional)


  • In a large saucepan, bring two cups of water to a boil.
  • Add the farro, salt, sage and rosemary and simmer it until the farro is al dente and all the water is absorbed, about 20 minutes.
  • Meanwhile, heat a Dutch oven or large stockpot over medium heat, and add the oil.
  • When it is hot, add the onions, celery, carrots and garlic, and sauté them for about 10 minutes, stirring occasionally, until they are very tender.
  • Add the beans, tomatoes and broth, cover it and bring it to a boil, remove the cover and simmer it for 10 minutes, stirring occasionally, and breaking up the tomatoes with a wooden spoon.
  • Puree the soup using an immersion or standing blender, return it to the pot, if necessary, and add the farro.
  • Serve it immediately, seasoned with salt and pepper to taste and topped with the cheese, if desired. Alternatively, drizzle each bowl with a little olive oil.

Slow Cooker Directions

  • You will need at least a 5L slow cooker to make this recipe. Do not pre-cook the farro. Add all ingredients except the cheese to the slow cooker and cook on low for 8 - 9 hours or on high for 4 - 5 hours and puree as directed above. If you prefer not to puree the soup with the farro, puree the soup 30 minutes before dinnertime, return the soup to the slow cooker, add the farro and continue cooking for 30 minutes more on high. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Chop the sage and rosemary if using fresh, cook the farro and herbs, dice the onion, celery, and carrot, peel the garlic, grate the cheese if necessary and refrigerate.
Scramble Flavor Booster: Double the garlic and use the optional cheese.
Tip: Farro, an ancient whole grain with a distinctly nutty flavor, comes from Italy and is becoming popular in the United States. It’s being used in many types of foods including soups, stews, salads, casseroles, and risottos. It is high in fiber and protein, low on the glycemic index, and is a good source of B vitamins and magnesium.
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 300kcalCarbohydrates: 51gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 417mgPotassium: 817mgFiber: 11gSugar: 5gVitamin A: 1912IUVitamin C: 15mgCalcium: 145mgIron: 5mg
Keyword Dairy-Free, Dinner, Fall, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!

Feeding a Crowd Without Ordering Pizza

Tuesday 5th of January 2021

[…] Tuscan Farro, Vegetable, and White Bean Stew: Make this one ahead of time, but keep the farro separate until serving so that it doesn’t soak up all the liquid. Everyone will love the creamy texture paired with the chewy farro. Serve it with a big green salad and savory muffins or a crusty bread. […]

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