Make This Easy Tuscan Winter Soup
Make this easy Tuscan winter soup because plenty of winter weather is left, even if we’ve had days in the 60s lately. It’s still officially winter for three more weeks.
This Tuscan winter soup (or stew) has become our winter staple recipe. We all have a favorite recipe that we almost never tire of, and this year, it’s this one. It’s cozy, comforting, and it’s healthy!
I’m joining nine bloggers today to share our favorite winter soup or salad; this is the first recipe that came to mind. The fact that it is both healthy and total comfort food is just the type of meal I like having around when we get home late.
We have this terrible habit of going to the gym and not getting home until after 8 pm. By this time, we are so hungry that if we didn’t have something like this waiting for us at home, one of us might be tempted to talk the other into stopping at Shake Shack on the way home. And that’s never a good idea!
The Ingredients for this Easy Tuscan Soup
- Olive oil
- Onion
- Garlic
- Celery
- Carrots
- White beans
- Canned tomatoes
- Chicken or vegetable stock
- White wine
- Dried basil, oregano & fennel
- Salt & pepper
- Farro
Tuscan Winter Soup
This is our favorite winter soup recipe to come home to after a long day!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 75 minutes 1x
- Category: soup
Ingredients
- 1/4 cup olive oil
- 2 large onions, sliced
- 3–4 stalks of celery, chopped
- 4 carrots, peeled and chopped
- 2–3 garlic cloves, peeled and minced
- 2 teaspoons each; dried basil, oregano, fennel
- salt and pepper
- one cup of white wine
- 2 cans white beans, rinsed and drained
- 2 28-ounce cans of chopped or diced tomatoes (undrained)
- 2 cups farro
- 8 cups chicken stock (or vegetable)
- parmesan rind
- parmesan for topping
Instructions
- Put oil into a large pot like a Le Creuset Dutch oven over medium heat. Add the sliced onions and caramelize, making sure not to let them get brown. Add a little more olive oil as necessary.
- Then add the garlic, stir, and add the celery and carrots.
- Add the dried spices and cook for 5 to 10 minutes.
- Add the farro, beans, tomatoes, wine, and stock, and stir,
- Bring to a boil and then simmer for at least an hour until the farro and beans are tender.
- Add in the parmesan rind.
- If the soup becomes too thick, add more stock or water.
- Serve with freshly grated parmesan on top!
Notes
This recipe makes a lot! But it’s great for leftovers or to serve a crowd!
Why Farro?
You could substitute with barley or rice, but farro makes this soup nutty and delicious. Here’s what the Mayo Clinic had to say about farro.
“Farro is an ancient grain that resembles brown rice and is packed with fiber, protein, vitamins, minerals, and antioxidants. Popular in Italy, this healthy dish is gaining favor in the U.S. for its versatility and health benefits.”
This is not a sponsored post, but we always choose Bob’s Red Mill Farro for quality ingredients.
A Le Creuset Dutch Oven Makes the Best Soup Pot
A Le Creuset Dutch oven in any size is an investment, but if you treat it well, you will have it for a lifetime. We still have the original Le Creuset from when we first got married. I clean them using Bar Keepers Friend.
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This looks amazing. So good to know about farro!! I’ve pinned this and sending the link to Howard too…gently nudge 🙂
Will give this a go! My husband is from the Piemonte/Piedmont area, not Tuscany, but I’m sure he will enjoy this. Do you serve it with a side or melted cheese on toast?
Joan! How did you know? Melted cheese on toast! It’s best with soup, isn’t it?? xo
Look so delicious, Annie! I’m definitely making this … it’s soup weather in California! xo
This soup looks amazing Annie, my mouth is watering! Love your LeCrueset dutch oven too. I also clean my pots & pans with Bar Keeper’s Friend! Works wonders!!!
This looks so good, I can’t wait to try it!
Oooh. This looks so good. I love farro and have never added it to soup before!! Will definitely be making this!!
I always love tomato soup and this is amazing!
Thanks for the recipe, Annie. It’s been cold (snow in the Bay Area!) lately and this soup was perfect for a cozy dinner.
Annie, what a great recipe!! We’ve been having some pretty cold weather lately here in Southern California, can’t wait to make this for my family! Pinned!