Kale Parmesan Farro Soup

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.

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