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Warm up - body and soul - with my easy and delicious Kale Parmesan Farro Soup. Loaded with nutrient-dense grains, leafy greens, and savory broth, this is comfort food at its finest.

This recipe is a favorite for so many reasons. You’ll only need one pot and about 30 minutes to pull it off! One of the starring ingredients is farro – an ancient grain serving up 20 grams of fiber and 24 grams of protein per cup. It helps this soup to feel hearty without being heavy. Then there’s kale, a nutritional superstar packing in vitamins, minerals, and antioxidants. If you’ve ever thought that kale is too bitter, try it in this soup. The cooking process helps to mellow things out.

What really makes this soup special is a broth brimming with unique flavour. White miso paste infuses umami – a rich, savory taste. The addition of a parmesan rind intensifies the umami even more. Garlic adds buttery sweetness, and a squeeze of lemon brightens everything up. This is definitely a brothy soup, perfect for sipping.

So, maybe you feel a cold coming on. Maybe you simply want to catch your breath, renew, and restore! Whether in sickness or in health, this homemade soup is a cozy way to care for yourself and those you love.

For more soup-making encouragement, check out this Cauliflower Sausage Soup. It’s inspired by my mom’s classic recipe!

Why You'll Love This Recipe

• Easy one pot meal
• Nutritious & wholesome
• High in fiber!
• Perfect for Cold Weather – Cozy and warming, ideal for fall and winter meals.
• Miso and parmesan rind add rich, savory flavor without needing meat

Ingredients

• Farro - you could swap for barley for a similar texture.
• Cannellini beans - or another name for these is white kidney beans.
• Herbes de Provence - can be swapped for Italian seasoning if that's what you have on hand.

See the recipe card below for a full list of ingredients and measurements.

How To Make Lemon Parmesan Farro Soup

Here are the step-by-step instructions to make this recipe.

Step 1: Sauté the veggies.

In a large pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and chopped carrot, and sauté for about 5 minutes, until the vegetables begin to soften.

Step 2: Add the garlic and white miso paste.

Stir in the minced garlic and white miso paste, and cook for another minute, just until fragrant.

Step 3: Add the broth and farro and seasoning.

Pour in the chicken broth, then add the rinsed farro, parmesan rind, herb de Provence, and crushed red pepper flakes.

Step 4: Bring to a boil and simmer and then add the beans.

Bring the soup to a boil, then reduce the heat, cover, and let it simmer for about 30 minutes, stirring occasionally, until the farro is tender.

Add the cannellini beans during the last 10 minutes of simmering.

Step 5: Finish the soup and serve.

Once the farro is cooked, stir in the lemon juice, grated parmesan, and chopped kale. Let the kale wilt for a minute or two, then taste and season with salt and pepper as needed.

Ladle the soup into bowls and top each with a lemon slice, a sprinkle of freshly grated parmesan, and a drizzle of olive oil. Serve warm and enjoy!

Expert Tips

• Rinse the farro well before adding — this helps remove extra starch and keeps the soup from getting cloudy.
• You can use vegetable broth to keep it vegetarian.
• Top with shaved parmesan, a drizzle of olive oil and/or a lemon slice for a simple garnish.
• Make it a full dinner by adding shredded rotisserie chicken or chopped cooked bacon.
• Store up to 4–5 days in the fridge — it reheats well but thickens, so add broth or water as needed.

Recipe FAQs

More Soup Recipes You'll Love

Cozy, hearty, and nourishing—my One Pot Beef and Farro Soup is the perfect comfort food! Simple, wholesome ingredients like ground beef, fresh veggies, nutty farro, and a rich tomato-beef broth make this soup so satisfying. If you’re new to farro, you’re going to love this hearty ancient grain—it’s similar to barley but packed with even more nutrition.

Start by browning some ground meat. My recipe calls for extra lean beef, but turkey would be a good substitute. Sauté some vegetables, mix in some herbs and spice, add broth, potatoes, and tomatoes. Then, stir in farro – a whole grain that provides twice the fiber of brown rice. It’s especially wonderful in soup recipes, because it doesn’t get mushy like other grains can. But if you don’t have farro in your pantry, old standbys like rice or barley could work instead. Just keep an eye on the cooking time!

The best part of making homemade soup is eating it. But the second-best part is how sautéing vegetables and simmering broth makes the whole house smell warm and inviting. The aroma is pure nostalgia, and just begs to be shared. Luckily, a big pot of soup is the perfect excuse to gather your favorite people together. You don’t need a fancy 5-course meal and a sink full of pots and pans to make memories. Just serve this soup with some crusty bread hot from the oven. Unpretentious, cozy, comfortable. Sounds like my kind of party!

For more heartwarming soup ideas, give my Autumn Wild Rice or Creamy Carrot and Parsnip soup a try!

Why You'll Love This Recipe

• Easy one pot meal
• Nutritious & wholesome
• High in fiber!
• Perfect for Cold Weather – Cozy and warming, ideal for fall and winter meals.
• Hearty & Satisfying – Packed with protein, fiber, and wholesome ingredients, this soup is a complete meal in a bowl.
• Kid friendly!

Ingredients

• Farro - you could swap for barley for a similar texture.
• Green beans - fresh or frozen will work!
• Ground beef - choose extra lean
• Parmesan rind - this is optional but if you have one in your fridge throw it in for extra flavour!

See the recipe card below for a full list of ingredients and measurements.

How To Make Beef and Farro Soup

Here are the step-by-step instructions to make this recipe.

Step 1 & 2: Brown the ground beef and sauté the aromatics.

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Transfer it to a plate and set aside, then drain any excess fat from the pot.

Add the olive oil to the same pot, then sauté the diced onion, carrot, and celery over medium heat until softened, about 5 minutes.

Stir in the salt, pepper, red pepper flakes, thyme, and rosemary as the vegetables cook.

Step 3: Bring the soup to the boil and simmer for 30 minutes.

Rinse the farro under cold water, then add it to the pot with diced potatoes, beef broth, diced tomatoes (with their juices), tomato paste, bay leaves, and the optional Parmesan rind. Stir to combine, then bring the soup to a boil.

Reduce the heat to a gentle simmer and cover with a lid and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and the farro is cooked through.

Step 4 & 5: Add the ground beef back and the green beans to cook and then serve.

Remove and discard the bay leaves and Parmesan rind. Stir in the cooked ground beef and chopped green beans (tips removed). Simmer for another 5-10 minutes, or until the green beans are tender.

Taste and adjust seasoning as needed. Stir in the red wine vinegar just before serving for a little extra brightness. Serve with shaved Parmesan petals or a dollop of sour cream, and enjoy!

Expert Tips

• Salt Content - The salt content in beef broth can vary, so while I’ve called for 1 teaspoon of salt, you may want to adjust that based on your broth and personal taste preferences. Always taste and tweak as needed!
• Cut Potatoes Evenly - Dice them into uniform ½-inch pieces.
• Use a Parmesan Rind - If you have one, toss it in while the soup simmers—it adds a subtle, savory umami flavour.
• Add Extra Liquid If Needed - Farro absorbs liquid as it cooks and even more as it sits. If your soup gets too thick, stir in a bit of hot water or extra broth until it reaches your desired consistency.
• Keep the Green Beans Vibrant - Add them toward the end of cooking so they stay bright and tender-crisp.
• Garnish with a dollop of sour cream or Greek yogurt or some shaved parmesan petals.

Recipe FAQs

More Soup Recipes You'll Love

Love stuffed cabbage rolls? This easy Cabbage Roll Soup has all the same flavours without the extra work! This soup is warm, comforting, and full of flavour. Sautéed cabbage, onions, and apple add a caramelized taste that pairs perfectly with ground beef and tomatoes. Everything simmers together in a rich, flavorful broth, and a splash of apple cider vinegar at the end makes it even better.

It’s a simple one-pot meal that’s great for busy nights! I recommend serving it with a little sour cream or shredded cheese.

This soup is also freezer-friendly, so you can make a big batch and save leftovers for an easy meal later. It reheats beautifully, making it perfect for busy nights when you need something warm and satisfying in a hurry.

For more soup recipes visit my posts for Lemon Orzo Soup and Cauliflower Mushroom Soup.

Why You'll Love This Recipe

• Easy one pot meal
• Nutritious & wholesome
• Budget-Friendly – Uses affordable, everyday ingredients.
• Perfect for Cold Weather – Cozy and warming, ideal for fall and winter meals.
• Naturally Gluten-Free
• Dairy-Free Friendly – Skip the optional cheese or sour cream for a fully dairy-free meal.
• Freezer-Friendly

Ingredients

• Ground beef - I choose extra lean ground beef.
• Beef broth - A 900ml carton of beef broth works well for this recipe, or you can dissolve beef bouillon cubes in 4 cups of water as an alternative.
• Rice - I used basmati rice.

See the recipe card below for a full list of ingredients and measurements.

How To Make Cabbage Roll Soup

Here are the step-by-step instructions to make this recipe.

Step 1: Chop all the vegetables and sauté the cabbage, onion and apple.

Prepare the vegetables – Chop the cabbage, onion, apple, carrot, and celery.

Sauté the cabbage and apple – In a large Dutch oven, heat a little oil over medium heat. Add the cabbage, onion, and apple. Cook until softened and caramelized. Remove from the pot and set aside.

Step 2: Brown the beef and sauté the carrot and celery.

Brown the beef – In the same pot, add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

Sauté the aromatics – Stir in the diced carrot and celery, cooking for 1-2 minutes to soften slightly.

Step 3: Combine the ingredients and simmer.

Combine the ingredients – Return the sautéed cabbage, onion, and apple to the pot. Add the crushed tomatoes, diced tomatoes, beef broth, parsley, red pepper flakes, Worcestershire sauce, and rice. Stir everything together.

Simmer – Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the rice is tender.

Step 4: Taste the soup and adjust for seasoning and serve.

Finish– Stir in the apple cider vinegar and season with salt and pepper to taste.

Serve – Ladle into bowls and garnish with a dollop of sour cream, fresh parsley, or grated cheddar cheese if desired.

Expert Tips

• Since you only need about 2 cups of cabbage for this recipe, using bagged shredded cabbage can be a great option. It’s the perfect amount without having to buy a whole cabbage or worry about leftovers.
• For a smoky flavor, stir in a small amount of smoked paprika along with the other seasonings.
• Sautéing the cabbage, onions, and apple until they’re deeply caramelized adds a rich, slightly sweet flavor that makes this soup extra delicious.
• For an extra creamy and rich finish, stir in a dollop of sour cream or a handful of shredded cheese just before serving. The sour cream adds a tangy creaminess, while cheese melts into the soup and adds extra saltiness and flavour.
• Garnishing the soup with freshly chopped parsley or chives before serving adds a touch of freshness and color.

Recipe FAQs

More Soups You'll Love!