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Kale, White Bean, and Farro Soup

Recipe photo courtesy of Kate Mathis

Cannellini beans provide protein and fiber in this fragrant, steaming broth loaded with vegetables, grains, and herbs.

Source: Martha Stewart Living, January/February 2019
Total Time Prep Servings



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How would you rate this recipe?
  • GlendaGanis
    19 MAR, 2019
    I made this according to the ingredients listed and instructions. It had no flavor, even with salt & pepper so I added a handful of frozen roasted corn kernels, a handful of frozen peas and a handful of cut up snap peas. That helped a bit. Next I added a teaspoon of Borsari Italian Seasoning. That really helped. I liked the consistency of all the vegetables & farro. I have a feeling it will be much better tomorrow night.
    • michellera9504444
      3 APR, 2019
      Just made this soup and it was delicious! I adjusted the ingredients by adding 3 finely diced garlic and 1/3 cup chopped poblano pepper to the onion and celery mixture. I also used chicken broth instead of water, and served it with Parmesan cheese. All other ingredients the same as the recipe. Very tasty!
  • ddial6
    11 FEB, 2019
    Made this soup today and it turned out amazing! It was an easy recipe and fairly quick to make. This soup is very hearty and filled with lots of good ingredients. My husband and I enjoyed having a batch of this leftover in the fridge for lunches during the week. Will definitely make again!

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