• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Soup » Italian Soups

    Farro, White Bean and Vegetable Soup

    Published: Feb 10, 2014 · Modified: Mar 11, 2021 by Marissa Stevens · 22 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Many slow cooker recipes are bait-and-switch (and some, like this White Chicken Chili are somewhere in between). The dream is to fill a slow cooker with ingredients, turn it on, and hours later have a delicious meal. But so often you have to brown this and sauté that before you begin. Not so with this Farro, White Bean and Vegetable Soup.

    The idea for this soup came from an incredible meal we had at Trattoria Sbandati here in Bend. We were there with a group and I can't remember who ordered it. But I do know that we all ended up digging our spoons in for a bite. So. Delicious. 

    I came home determined to recreate it, a perfect companion to our other favorite Italian soups, Ribollita and Pasta e Fagioli. But I never imagined how easy it would be.

    If you can't find a smoked ham hock, then dice and fry a couple of bacon slices instead. (See, what did I tell you, bait-and-switch.) Or skip the meat altogether and throw in a couple of parmesan rinds from your freezer. You have those, right? Never throw a rind away - they're great for enriching soups. If you don't go through enough parmesan to save your own, often you can buy them inexpensively from your local cheesemonger.

    If you're having weather like we are, this Farro, White Bean and Vegetable Soup is just the thing to make for dinner this week.

    Keith-Shoveling-Our-Driveway

    Farro, White Bean and Vegetable Soup

    Marissa Stevens
    If you want to make this soup vegetarian, use vegetable broth and parmesan rinds instead of pork and chicken broth.
    5 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 hrs 20 mins
    Total Time 5 hrs 30 mins
    Course Main Course, Soup
    Cuisine Italian
    Servings 12 people
    Calories 256 kcal

    Ingredients
      

    • 1 pound dry cannellini beans salt soaked overnight (see recipe notes)
    • 1 cup dry farro emmer or spelt berries
    • 1 smoked ham hock (or 3 bacon slices diced and fried until crisp)
    • 1 onion diced
    • 6 cloves garlic smashed and peeled
    • 3 carrots coarsely chopped
    • 3 ribs celery coarsely chopped
    • 10 cups chicken or vegetable broth
    • ½ head cabbage coarsely chopped

    To finish:

    • grated Parmigiano Reggiano or other good parmesan cheese
    • extra virgin olive oil
    • chopped flat leaf parsley

    Instructions
     

    • Add soaked beans through cabbage, in order, to the bowl of a large slow cooker. Carefully stir, just to make sure the broth makes it to the bottom.
    • Cover and cook on high 6 hours, or until beans are tender. (Start checking bean tenderness after 5 hours.)
    • Lift ham hock from the soup and use a fork to remove and shred the meat - add the meat back to the soup and stir. Discard bone.
    • Season to taste with salt and freshly ground black pepper.
    • Serve soup topped with grated Parmigiano Reggiano, a generous swirl of olive oil, and a sprinkle of chopped parsley.

    Notes

    1. See this post for instructions to salt soak beans.
    2. Note that nutrition information does not include finishing ingredients.

    Nutrition

    Calories: 256kcalCarbohydrates: 44gProtein: 14gFat: 3gSaturated Fat: 1gCholesterol: 12mgSodium: 843mgPotassium: 769mgFiber: 12gSugar: 5gVitamin A: 3051IUVitamin C: 18mgCalcium: 102mgIron: 3mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Soups

    • Tuscan White Bean Soup
    • Easy Ribollita Soup
    • Pappa al Pomodoro
    • Roasted Vegetable Minestrone Soup

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. debbie says

      July 10, 2018 at 7:55 pm

      can you substitute garbanzo beans or navy beans instead of cannellini beans

      Reply
      • Marissa says

        July 11, 2018 at 7:39 am

        Hi Debbie. Yes, absolutely!

        Reply
    2. Ben says

      July 15, 2016 at 3:40 pm

      5 stars
      I know this post is old, however I wanted to comment. I was just at Trattoria Sbandati
      last weekend and had their farrow soup, and I enjoyed it very much. Searching online
      I found your recipe and story along with it. I tried the recipe today, and even though it's
      the middle of summer, I thoroughly enjoyed it. Thanks for the recipe!

      Reply
      • Marissa says

        July 15, 2016 at 3:52 pm

        That's so great, Ben! Even though it's the middle of summer, I've been craving this soup for the last week! It may be hot going down, but at least you don't have to turn on the stovetop or the oven right? 🙂

        Reply
    3. Linda says

      January 12, 2016 at 9:07 pm

      Hello! Looks good! Is this freezer friendly?

      Reply
      • Marissa says

        January 13, 2016 at 8:49 am

        Hi Linda 🙂 - I think this would freeze well, but haven't done it myself. If you do, will you let me know if all goes well? Thanks!

        Reply
    4. zach says

      December 01, 2015 at 8:20 am

      would canned cannellinis work as a substitute?

      Reply
      • Marissa says

        December 01, 2015 at 9:17 am

        Hi Zach - absolutely! Just drain the beans from 2 or 3 (or even 4!) cans and stir them in 15-30 minutes before you're ready to serve the soup.

        Reply
    5. mIKES says

      October 16, 2014 at 5:49 am

      Wait a minute. You gotta cook the bacon!~ Just throw a diced chicken thigh in and let that cook.

      Reply
      • Marissa says

        October 16, 2014 at 7:38 am

        I used a smoked ham hock, but, you're right. If you go the bacon route cooking it first would add some depth.

        Reply
    6. Becky says

      October 15, 2014 at 8:06 pm

      5 stars
      Marissa, this looks amazing!!! I may need to pick up these ingredients tomorrow! Thanks again for the idea!

      Reply
      • Marissa says

        October 16, 2014 at 7:37 am

        Thanks, Becky!

        Reply
    7. Joanne says

      February 13, 2014 at 4:40 am

      This sounds like such a great meal to come home to! I love that it doesn't require any extra stovetop steps.

      Reply
      • Marissa says

        October 16, 2014 at 7:36 am

        Thanks Joanne! That's my favorite part too. 😉

        Reply
    8. ATasteOfMadness says

      February 11, 2014 at 4:31 pm

      Holy moly, this soup looks delicious. Even though it isn't snowing here, I would gladly grab a bowl of this!

      Reply
      • Marissa says

        February 12, 2014 at 9:36 am

        Thanks!

        Reply
    9. Tess @ Tips on Healthy Living says

      February 11, 2014 at 3:14 pm

      The weather is the same kind of cold, and crazy here. Good thing I have this soup to warm up to now! Thanks for sharing!

      Reply
      • Marissa says

        February 12, 2014 at 9:36 am

        You're welcome! 🙂 Hope you like it...

        Reply
    10. Lorraine @ Not Quite Nigella says

      February 10, 2014 at 3:00 pm

      I'm definitely saving this for when the weather turns cold! BTW I'm starting your drinking vinegars today 😀

      Reply
      • Marissa says

        February 10, 2014 at 3:02 pm

        You're so great, Lorraine! Can't wait to hear how you like them...

        Reply
    11. cheri says

      February 10, 2014 at 2:26 pm

      What a gorgeous looking soup. all my favorite ingredients. Enjoy the snow!

      Reply
      • Marissa says

        February 10, 2014 at 3:02 pm

        Thanks, Cheri! Yes, we're happy to have it - really late this year...

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email