White Bean, Fennel and Farro Soup with Kale
Cannellini beans, pearled farro, fennel, carrots, celery and kale simmer in a savory herb-scented broth. Lemon and parsley brighten this hearty, chunky soup without tomatoes, cream or added salt.
Serves: 6 | Prep Time: 20 minutes | Cook Time: Approximately 45 minutes | Total Time: Approximately 1 hour 5 minutes
Why You’ll Love This Recipe
• Fennel adds gentle sweetness and aromatic depth.
• Farro gives the soup a satisfying, pleasantly chewy texture.
• Cannellini beans provide body while keeping the broth chunky rather than puréed.
• Kale, lemon, and parsley add freshness and color.
• The soup is hearty enough for dinner and tastes even better the following day.
Ingredients
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium fennel bulb, trimmed, cored, and diced; tender fronds reserved, if available
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper, optional
• ¾ cup pearled farro, rinsed and drained
• 6 cups no-salt-added vegetable broth, plus more as needed
• 2 cans (15 ounces each) no-salt-added cannellini beans, rinsed and drained
• 1 bay leaf
• ½ teaspoon freshly ground black pepper, plus more to taste
• 4 cups chopped Tuscan kale, tough stems removed
• 2 tablespoons of freshly squeezed lemon juice, plus more to taste
• ¼ cup chopped fresh flat-leaf parsley
Instructions
1. Prepare the Vegetables
Dice the onion, fennel, carrots, and celery into relatively even pieces. Remove the tough central stems from the kale, then chop the leaves into bite-sized pieces. Rinse and drain the kale well.
2. Cook the Aromatic Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, fennel, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften and develop a little color around the edges.
3. Add the Garlic, Herbs, and Farro
Add the garlic, rosemary, thyme, and optional crushed red pepper. Cook for 30 seconds, stirring constantly. Add the farro and stir for 1 minute to coat the grains with the aromatic mixture.
4. Simmer the Farro
Pour in the no-salt-added vegetable broth. Add the bay leaf and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low and partially cover the pot. Cook for 20 minutes, stirring once or twice.
5. Add the Beans and Kale
Stir in the cannellini beans and kale. Continue simmering uncovered for 10–15 minutes, until the farro is tender but still pleasantly chewy and the kale is tender. If the soup becomes thicker than desired, add more broth or water ¼ cup at a time.
6. Finish and Serve
Remove and discard the bay leaf. Stir in the lemon juice and parsley. Taste and adjust with additional lemon juice, black pepper, or chopped fennel fronds, if available. Ladle into bowls and serve hot.
Cook’s Notes
• Use pearled farro for the stated cooking time. Whole farro requires a longer simmer and additional broth.
• Remove the fennel stalks and tough core before dicing the bulb. Reserve a few tender fronds for finishing, if available.
• Rinse the farro and canned beans well before using. Choose beans and broth specifically labeled no salt added.
• Farro continues to absorb broth as the soup stands. Add a splash of broth or water when reheating to restore the desired consistency.
Make Ahead
The soup may be prepared up to 3 days ahead. For the freshest kale, stop after the farro has simmered for 20 minutes. Cool and refrigerate the soup, then add the beans and kale while reheating. Finish with the lemon juice and parsley shortly before serving.
Storage
Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop, adding broth or water as needed.
Freeze the soup for up to 3 months. For the best texture and color, freeze it before adding the kale, lemon juice, and parsley. Thaw overnight in the refrigerator, reheat gently, and add the fresh ingredients before serving.
Complete the Meal
The soup is satisfying on its own. For a larger dinner, serve it with Roasted Chicken with Honey Pan Sauce. A simple green salad dressed with Fresh Raspberry Balsamic Vinaigrette adds a bright, fresh contrast.