Name: White Bean, Kale and Farro Soup with Parsley Pesto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 cup dried white beans (or 2 cans, drained and rinsed); 1/2 cup farro; 1 bunch kale, stems removed and chopped; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 4 cups vegetable broth; 2 cups water; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 bay leaf; Juice of 1/2 lemon

Why You’ll Love White Bean Recipe

This soup is deeply satisfying thanks to the combination of creamy white beans, rustic farro, and ribbons of kale. It has the cozy feel of a classic homemade vegetable soup, but the parsley pesto adds a fresh, vibrant finish that makes it extra special.

You’ll also love that it makes a generous batch, which is perfect for meal prep, family dinners, or leftovers throughout the week. The ingredients are simple and pantry-friendly, yet the final result tastes layered, rich, and full of slow-simmered flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beans:

1 cup white beans, soaked overnight
3 garlic cloves, peeled and crushed
Parmesan rind, optional
1 sprig sage
1 bay leaf
4 parsley branches
10 cups water
1 1/2 teaspoons sea salt

For the soup:

3 tablespoons olive oil
1 large onion, diced
2 medium carrots, diced
3 celery ribs, diced
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
2 garlic cloves, minced
2 tablespoons tomato paste
A splash of red or white wine
3/4 cup farro, soaked for at least 1 hour or overnight
1 teaspoon salt
1 can diced tomatoes with their juice
1 bunch black kale, stems removed and leaves shredded

For the parsley pesto:

Leaves from 1 large bunch Italian flat-leaf parsley
2 garlic cloves
2 tablespoons pine nuts
1/2 cup lightly packed grated parmesan
1/4 teaspoon salt, plus more to taste
1/4 cup olive oil

Directions

Add the soaked beans, crushed garlic, parmesan rind if using, sage, bay leaf, parsley branches, and water to a large soup pot. Bring to a boil, then lower the heat and simmer, covered, until the beans are almost tender.
Stir in the sea salt and continue cooking until the beans are fully tender. Drain the beans, reserving the cooking liquid, and discard the herbs and rind.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, oregano, thyme, and minced garlic. Cook until soft and lightly golden.
Stir in the tomato paste and cook for a few minutes to deepen the flavor. Add a splash of wine.
Drain the soaked farro and add it to the pot along with the salt, diced tomatoes with their juice, cooked beans, and reserved bean broth.
Bring the soup to a boil, then reduce to a simmer and cook until the farro is nearly tender.
Add the shredded kale and continue simmering until the farro and kale are both soft and the flavors have melded.
Taste and adjust with extra salt or water as needed. Farro absorbs quite a bit of liquid, so you may want to loosen the soup before serving.
To make the parsley pesto, blend the parsley, garlic, pine nuts, parmesan, and salt in a food processor until fairly smooth. Add the olive oil and blend again until the pesto reaches your desired consistency.
Ladle the soup into bowls and top with a swirl of parsley pesto, or finish with grated parmesan, olive oil, and chopped parsley.

Servings and timing

This recipe makes 8 hearty servings.

Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 25 minutes

Keep in mind that the beans need to be soaked overnight, and the farro should be soaked for at least 1 hour or overnight for the best texture and cooking time.

Variations

You can swap the white beans for cannellini, navy beans, or great northern beans depending on what you have on hand. If you do not have farro, barley makes a good substitute and gives a similarly hearty, chewy texture.

For the greens, black kale is especially nice, but curly kale, lacinato kale, or even spinach can work. Spinach should be added at the very end since it cooks much faster.

You can also change the finish. If parsley pesto feels like too much extra work, simply top the soup with grated parmesan, a drizzle of olive oil, or a little chopped fresh parsley. For a vegan version, skip the parmesan rind and cheese, and use a dairy-free pesto or just finish with olive oil.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 1 week. Because the farro continues to absorb liquid as it sits, the soup will thicken over time. Add a splash of water or broth when reheating to bring it back to your preferred consistency.

You can also freeze the soup for several months. Let it cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

The parsley pesto can be stored separately in the refrigerator for up to 2 weeks, or frozen for longer storage.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can use canned white beans to save time. Since canned beans are already cooked, add them later in the cooking process along with broth or water to replace the bean cooking liquid.

What type of farro should I use?

Pearled or semi-pearled farro works well and cooks a bit faster. If your farro is whole, it may need a longer soak and longer cooking time.

Do I have to soak the beans overnight?

Soaking helps the beans cook more evenly and often more quickly, so it is recommended. If you forget, you can try a quick-soak method, but overnight soaking gives the best results.

Do I need to soak the farro too?

Soaking the farro is helpful because it shortens the cooking time and helps it cook more evenly. It is not absolutely required, but the soup may need more simmering time if you skip it.

Can I make this soup ahead of time?

Yes, this is an excellent make-ahead soup. The flavors deepen as it rests, making leftovers even more delicious the next day.

Why is my soup so thick after chilling?

Farro absorbs a lot of liquid as it sits, so the soup naturally thickens in the fridge. Just stir in a little water or broth when reheating.

Can I make this soup vegetarian?

Yes, it is already vegetarian as written if you use the optional parmesan rind. To keep it fully vegetarian, make sure your cheese is made without animal rennet if that matters to you.

Can I make it vegan?

Yes. Omit the parmesan rind and parmesan in the pesto, or replace them with a vegan alternative. The soup will still be flavorful and hearty.

What can I use instead of parsley pesto?

You can top the soup with plain grated parmesan, chopped herbs, a drizzle of olive oil, or even a spoonful of basil pesto if that is what you have available.

What should I serve with this soup?

This soup is wonderful with crusty bread, garlic toast, or a simple green salad. It is hearty enough to stand on its own, but bread is especially nice for soaking up the broth.

Conclusion

White bean, kale, and farro soup with parsley pesto is a cozy, deeply flavorful recipe that turns simple ingredients into something truly satisfying. With tender beans, wholesome farro, plenty of vegetables, and a bright herbal finish, it is the kind of soup you’ll want to make again and again for cold nights, meal prep, or comforting family dinners.