Farro Soup Instant Pot recipe is loaded with nutrient dense nutty farro, white beans, veggies, & baby kale in a mild tomato based soup broth. You can make this delicious plant based Tuscan farro soup under 30 mins. It's a whole food plant based recipe, vegan friendly and budget friendly.

Farro soup recipe

Farro is a whole food that's packed with nutrients and fiber, it's slightly chewy and nutty, and tastes wonderful in this Italian farro soup recipe. If you are on a healthy plant based journey you'll love to include this hearty nutritious soup in your meal rotations.

You can make this farro and bean soup with readily available pantry staple ingredients and freeze it for months. You can also add more tomatoes in this farro soup vegetarian recipe for a rich dense tomato based broth. Today's recipe contain less tomatoes for a mild and hearty thin broth.

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Farro: We used Red Bob Mill's organic farro. Rinse and drain them well.
• Cannellini Beans: Drained and rinsed from the can. They are also known as white kidney beans. You can sub the cannellini beans with garbanzo beans.
• Aromatics: Onion and garlic.
• Veggies: Carrots, celery.
• Greens: Baby kale.
• Seasonings: Italian seasoning, crushed black pepper, sweet paprika, red pepper flakes (skip if heat intolerant) and Himalayan pink salt according to your own personal taste preference.
• Tomatoes: Petite diced tomatoes with the juices.
• Liquid: Homemade vegetable stock. This recipe is made using veggie scraps and fresh vegetables. It stores well and tastes amazing.
• Cooking fat: Extra light or light olive oil. You can also use avocado oil.
• Bay Leaf
• Garnishes: You can add lots of fresh parsley and fresh lemon juice while serving this hearty kale farro soup.

Tips for success

• Rinse farro: Pick and rinse the farro well to remove any dirt or debris. Drain the farro with the help of a colander or metal strainer.
• Soup consistency: This instant pot farro soup is neither too thin nor too thick. However, if the soup is not served immediately, the farro tends to absorb a lot of liquid. In that case add more broth or water to thin out the farro soup.
• More veggie options: You can add your favorite veggies in this soup like diced green beans, zucchini, green peas, baby bell mushrooms. You can also add about ½ cup finely chopped leek while sauteing the mire poix. If you add more veggies do add more broth accordingly.
• For a rich tomato base: If you prefer a rich tomato based soup. Do add an extra 8 ounce can of tomato sauce.

How to make farro soup in instant pot?

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté veggies, deglaze pot

• Sauté veggies: Add oil in the instant pot on sauté mode set at normal heat. Sauté the veggies and aromatics for 1 min. Add salt to quicken the process. Add the seasonings and sauté for 30 secs. Cancel the sauté mode.
• Deglaze pot: Add the veggies stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula.

Step #2 Pressure cook farro soup

• Pressure cook: Add the cannellini beans, tomatoes and bay leaves. Do not stir or mix. Secure the lid of the instant pot, seal the valve and pressure cook on high for 12 mins. followed by quick pressure release. Cancel the high pressure mode.
• Serve: Add the chopped baby kale into the instant pot. Give everything a good stir. Allow the soup to rest for 5 mins before serving. The residual heat will help cook down and wilt the kale leaves perfectly. Serve the farro soup and enjoy! You can add lots of freshly chopped parsley and lemon juice before serving the soup.

Stove top method

• Sauté veggies: Add oil in a heavy bottomed pot or Dutch pot set over medium high heat. Add the veggies, aromatics and salt. Sauté for 2 mins. Add the seasonings and sauté for 30 secs.
• Cook soup: Add the veggie stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. Add the drained and rinsed cannellini beans, rinsed and drained farro, tomatoes, bay leaves. Give everything a good stir. Cover and cook for 35-40 mins over medium low heat or until the farro becomes tender.
• Serve soup: Turn off the heat. Add the chopped kale, stir and allow the farro soup to rest for 5 mins before serving. You can garnish the soup with freshly chopped parsley and lemon juice while serving. Serve and enjoy!

Serving Ideas

This vegetarian Italian farro soup will keep you full for long. You can serve it as such or add the following sides to make it a complete meal:

• Crusty whole wheat bread.
• Whole wheat Sourdough bread.
• A light crisp salad.
• Steamed broccoli.
• Steamed green beans.
• Steamed carrots.
• Steamed beets.

Leftovers and storage

Fridge: You can store this pressure cooker lentil soup for upto 4 days in the fridge. Use air tight containers to store this healthy soup. The soup will thicken further as it rests in the fridge.

Freeze: Freeze the soup in air tight portion control freezer safe bags or containers for upto 3 months. Thaw them over night in the fridge and than follow the reheating directions shared below, consume the soup immediately.

How to reheat

• From fridge: The farro and the cannellini benas soak up a lot of liquid when stored in the fridge. Add more water or stock before reheating the soup in the microwave oven until warm or hot.
• From freezer: Thaw the Tuscan farro soup instant pot recipe overnight in the fridge. Follow the reheating directions shared above. You can also reheat the soup on the stove top in a heavy bottomed saucepan over medium high heat. Do not leave the soup unattended and do stir it often to prevent it from getting burnt.

FAQs

More easy recipes you might like

• Air fryer mushrooms and onions.
• Air fryer smashed brussel sprouts.
• Air fryer carrots and potatoes.
• Hasselback sweet potatoes air fryer
• Air fryer roasted radishes.
• Air fryer baby gold potatoes.
• Butternut squash fries air fryer.
• Broccoli and cauliflower air fryer.
• Air fryer roasted beets.
• Instant pot Moroccan couscous.
• Instant pot buckwheat porridge.
• Instant pot Thai red curry tofu.
• Best instant pot vegetable stock.
• Easy cowboy caviar with avocado.
• Bean and potato soup instant pot.

Recommended

I LOVE HEARING FROM YOU! If you try this Instant pot farro soup recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.