Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Kale and Farro Soup
with veggie and beans

Active: 25 min Total: 40 min

You will fall in love with this simple and healthy soup that still manages to be full of flavor. An easy meatless dish, this is a light soup that will transition you into spring. The paleo version substitutes shrimp and zucchini for beans and farro.

Dependency

Ingredients

Servings:
4
Metric
Kale and Farro Soup:
  • Garlic - 3 cloves, minced
  • Onion - 1, diced
  • Celery - 4 ribs, diced
  • Carrots - 2/3 lb, diced ((Or sub 2 cups frozen carrots))
  • Kale - 1/2 bunch, leaves torn, stems chopped
  • Diced tomatoes (14 oz / 397 g can) - 1 can, drained ((~2 cups))
  • White beans (14 oz / 397 g can) - 1 can, rinsed and drained ((~2 cups))
  • Semi-pearled farro - 1 cup, uncooked ((Sub 2 cups cooked farro. If you can't find farro, try barley))
  • Cooking oil - 3 Tbsp
  • Oregano - 1/2 tsp, dried
  • Chicken stock - 3 cups
  • Leftover kale-herb sauce - 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Garlic / Onions / Celery / Carrots / Kale - Prep as directed. (Can be done up to 3 days ahead)
  2. Tomatoes - Drain. (Here's a little tip: any time you add diced tomatoes + liquid / stock + some veggies, you have an easy soup!)
  3. Beans - Rinse and drain.
  4. Cook farro - If not done from last night, bring a saucepan of water to boil. Salt and add farro. Cook until tender, 20 to 30 minutes. Drain and set aside.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a >5 quart Dutch oven over medium-high heat. Add oil and then garlic, onions, celery, carrots, and kale stems to heated oil with a dash of salt. Saute for 3 to 5 minutes.
  2. Add in tomatoes, beans, oregano, and stock. Cover and bring to a boil.
  3. Add in kale leaves and simmer uncovered for another 8 to 10 minutes. Stir in farro in the last 2 to 3 minutes to warm it up. Season soup to taste with salt and pepper.
  4. Divide up into bowls and garnish with the kale-herb sauce you made earlier in the week.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (34)
Gluten-free (2)
Paleo (1)
Vegetarian (2)

12 reviews

Surprisingly delicious for how healthy it is! Doubled the broth and didn't drain the tomatoes. Added the beans with the farro, because they definitely didn't need to cook. Added parmesan and lemon juice at the very end, but it was yummy without that. Would try kidney or garbanzo beans next time, but so good!

By: Laurel
Posted: Aug 06, 2017
Diet: Original
0 Helpful

So simple and delicious. Filling and satisfying without feeling heavy!

By: Elizabeth
Posted: Dec 30, 2015
Diet: Original
0 Helpful

Loved it! Next time will double the chicken stock as we like our soup more brothy. Doubled the kale this time - will do again!

By: Julie
Posted: May 10, 2015
Diet: Original
0 Helpful

Super-easy if you already made the farro.

By: Taryn
Posted: May 20, 2014
Diet: Original
0 Helpful

farrrrrrrrrooooooooo

By: Allison
Posted: Apr 29, 2014
Diet: Original
0 Helpful

Yum. One of the kids said it needed meet. The farro was super good

By: Carrie
Posted: Apr 27, 2014
Diet: Original
0 Helpful