Slow Cooker Farro and Cannellini Bean Soup with Vegetables and Parmesan

If you want to make this soup vegetarian, use vegetable broth and parmesan rinds instead of pork and chicken broth.
Course Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Servings 12 people


  • 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
  • 1/2 head cabbage coarsely chopped

To finish:

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


  • 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.


See this post for instructions to salt soak beans.