Farro soup with kale and cannellini from Whole Grains Every Day, Every Way by Lorna J. Sass

  • basil
  • cannellini beans
  • carrots
  • celery
  • Parmesan cheese
  • garlic
  • kale
  • onions
  • canned tomatoes
  • farro
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • springandfall on February 04, 2014

    A definite make-again. I'll be thinking of it while putting up tomatoes come summer. Out of cannellini, I used red kidney beans and it turned out beautifully. And farro: what texture and flavor! One of these days farro will be the new quinoa.

  • Cheri on March 16, 2013

    Very good and easy to put together. Used canned beans, which worked just fine. Farro is nice in this. Used 2 cans chicken broth, rest water. Update - this freezes very nicely, as well.

  • MollyB on December 09, 2010

    Very good soup. Farro is really wonderful in a soup, especially with greens.

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