Tuscan Winter Soup

A big pot of Tuscan Winter Soup that's healthy and delicious!

5 from 5 reviews

This is our favorite winter soup recipe to come home to after a long day! 


  • 1/4 cup olive oil
  • 2 large onions, sliced
  • 34 stalks of celery, chopped
  • 4 carrots, peeled and chopped
  • 23 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 


  1. 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.
  2. Then add the garlic, stir, and add the celery and carrots. 
  3. Add the dried spices and cook for 5 to 10 minutes. 
  4. Add the farro, beans, tomatoes, wine, and stock, and stir,
  5. Bring to a boil and then simmer for at least an hour until the farro and beans are tender. 
  6. Add in the parmesan rind.
  7. If the soup becomes too thick, add more stock or water.
  8. Serve with freshly grated parmesan on top!


This recipe makes a lot! But it’s great for leftovers or to serve a crowd! 

Keywords: soup, stew