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  • Lauren Palmeri

Tuscan Veg & White Bean Soup

I need a healthy go-to option waiting for me when I get home from a long work day; something delicious and loaded with veg. Rosemary adds a depth of flavor (as every good Tuscan knows) and roasted peppers add a little something special. This recipe is the perfect soup to have on hand for lunch or dinner. Buon appetito!


2-3 Tbsp olive oil

1 large yellow onion, diced

3 medium carrots, cut into 1/2-inch pieces

4 stalks celery, cut into 1/2-inch pieces

3 cloves garlic, thinly sliced

1 Tbsp rosemary, finely chopped

1 cup farro

2 Tbsp tomato paste

8 cups chicken stock (substitute vegetable stock or water)

2 bay leaves

1 15 oz can cannelloni white beans, drained and rinsed

4 roasted peppers, sliced 1/4-inch thick

Pecorino cheese, grated, to serve

HEAT oil in large heavy-bottomed pot over medium-high heat. Add onion, carrots and celery, season with salt and pepper, and cook until onions are translucent and just beginning to brown, about 5 minutes. ADD rosemary, farro and tomato paste, STIR TO COAT in tomato paste. Continue to cook for 2 minutes, to cook out the raw tomato flavor. ADD stock and bay leaves, and season with salt and pepper. BRING TO A BOIL over high, reduce heat to a GENTLE SIMMER and cook until farro is tender, 20-25 minutes. ADD beans and roasted peppers, stir to warm through. Season to taste with salt and pepper. Remove from heat.

SERVE with grated Pecorino cheese and DRIZZLE with extra-virgin olive oil.

QUICK TIP: Instead of chopping, add the rosemary sprigs in with the bay leaves. It will infuse the soup with flavor. Then remove the stems and bay leaves!

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