This one pot, hearty soup is full of bacon, beans, sausage, farro, and kale, offering a little bit of something for everyone alongside so much flavor!
WHAT’S NEW?
Last weekend went by in a blur and I had every intention of queuing up a blog post…but it never happened. I certainly wasn’t expecting Shea’s swim meet to have us away from home from 8am to 3pm…but it did. I don’t necessarily love the chaos of life with kids in lots of activities, but seeing them invested in their activities brings me endless mama joy! For those that know nothing about swimming, swim meets tend to…not be close to home and include LOTS of down time. While Shea was warming up last weekend, I got in nearly 3 miles of walking on the track outside. Not sad about the mild winter for reasons such as these! She was READY for lunch when she was done at 1pm, so we went to Bells Brewery in download Kalamazoo where she enjoyed her half-rack of ribs. We’ve officially graduated from the kid’s menu!
On Sunday, both girls got to join the U12/U14 girl’s hockey team on the ice for warm-ups and got to stand on the blue line with them for the national anthem. Dare I say Piper has gotten bit by the hockey bug?! We’ll see! The busy weekend had me lusting for leftovers and most notably, this vegetable soup with nutty farro, sweet Italian chicken sausage, and creamy white beans. We fought over the leftovers and need to make it again ASAP!
ROLL CALL FOR THIS RECIPE
- One Pot Delight: Using a single pot or Dutch oven, this recipe is an easy one-pot recipe that has lots of hands-off time and an option to prep most ingredients in advance.
- Comfort Food: Soup season is the best time of year and with a recipe that tastes even better on day two, it’s comfort food perfection for chilly nights!
- Healthy: Packed with fiber thanks to creamy white beans, a traditional mirepoix vegetable mixture, and ancient grain farro, this healthy soup has rich flavor and a nutritionally sound offering!
KEY INGREDIENTS AND SUBSTITUTIONS
- Bacon: Use more or less to your liking, or omit altogether. You can also use more Italian sausage, starting with a bit of olive oil in the absence of the bacon fat to prevent the sausage and veggies from sticking to the bottom and burning.
- Italian Sausauge: A pre-cooked sweet Italian chicken sausage was used, however you can use ground Italian sausage or another sausage link of your preference. Pre-cooked is simply easier to slice into rounds versus raw sausage links.
- Farro: With a unique, chewy texture, farro is an ancient grain with a nutty flavor that is well-worth trying! Barley, wheat berries, millet, or kamut would all be great substitutes and cook very similarly to farro. Quinoa can be used but 20-25 minutes or cook time will be sufficient.
- Onion: Yellow, sweet, or white onion is recommended however red onion works, too.
- Garlic: Fresh garlic is ideal – use more, less, or none, as you prefer. Feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder, if you prefer.
- Italian Seasoning: Use more or less to your liking. A bit of dried thyme and dried oregano work in a pinch!
- Black Pepper: Adjust to your liking, using more or less. Freshly ground is always nice for a bold, peppery flavor.
- Tomato Paste: You can omit this if you wish, or use a can of fire-roasted tomatoes in its place.
- Crushed Red Pepper Flakes: This soup is not spicy, but you can double up or more the red pepper flakes if you like a bit of heat!
- Broth: To keep this recipe lower in sodium, a low sodium vegetable broth (or vegetable stock) was used. Feel free to use chicken broth, beef broth, or bone broth.
- Kale: As an alternative to curly kale, lascinato kale (also called “dino kale”) can be used, as can chard, collard greens, or baby spinach.
- Cannellini Beans: Any canned white bean, such as navy beans, pinto beans, or Great Northern beans would be excellent substitutions. Use more, less, or a completely different bean, as you prefer!
VARIATIONS, STORAGE, and TIPS
- Consider adding Parmesan rinds to the broth to add additional depth of flavor (see FAQ)
- Top this soup with a squeeze of lemon juice, sliced fresh basil, chopped fresh parsley, or shredded Parmesan cheese and serve with a slice of warm, crusty bread!
- Store leftovers in an airtight container in the fridge for up to 5 days
FAQ
How can I make this recipe gluten-free?
Use an alternate grain such as quinoa or millet to make this soup gluten-free. There are so many healthy grains to try!
Is there a way to make this recipe on a busy weeknight?
Absolutley! Prepare all of the veggies ahead of time: onion, celery, carrots, and kale. You can also chop the bacon and slice the sausage. Sometimes I’ll even measure out spices ahead of time. This recipe does have an extended simmer time, however that is all hands-off time that frees you up from the kitchen.
I find veggie stock to lack flavor. Do you have any suggestions for making sure it has tons of flavor?
The bacon is the secret here – don’t skip it! You can also add a bit of dry white wine (1/4 to 1/2 cup) to deglaze the pan before adding the broth. Allow the wine to cook down at a gentle simmer and stir often. You can also add 1-2 bay leaf or a Parmesan cheese rind (freeze them from blocks of cheese for this purpose!) and your soup base will end up a rich broth.
NUTRITIONAL MERITS
- Farro is rich in both fiber and protein making it a more balance grain than others, such as rice
- This soup is high in fiber, providing nearly 9 grams of fiber per serving
- Dairy-free and made gluten-free with an alternate grain (see FAQ)
- Kale is rich in antioxidants, vitamins A, C, K and folate), as well as potassium and calcium – it is often touted as being a superfood
One Pot Italian Sausage, Bean, and Farro Vegetable Soup
This one pot, hearty soup is full of bacon, beans, sausage, farro, and kale, offering a little bit of something for everyone alongside so much flavor!
Ingredients
- 5 slices uncured bacon, diced
- 1 lb pre-cooked sweet Italian chicken (or turkey) sausage, sliced into coins
- 1 cup farro, uncooked
- 1 onion, diced
- 4 carrots, cut into coins
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 1/2 tsp black pepper
- 2 Tbsp tomato paste
- 1/4 tsp crushed red pepper flakes
- 12 cups low-sodium vegetable broth
- 5 oz curly kale, ribs removed and diced or chopped (~6-7 packed cups)
- 2 (15 oz) cans cannellini beans, drained and rinsed
Instructions
- Add diced bacon to a large pot or Dutch oven over medium-high heat. Cook until crispy, about 5 minutes, stirring often.
- Add the sliced sausage and cook for 3-4 minutes, stirring often, until sausage is browned. Add the farro and stir; cook for 1-2 minutes.
- Next, add the onion, carrot, and celery; stir and cook for 3-4 minutes, stirring often, until softened. Add garlic and stir; cook until fragrant, about 1 minute.
- Add the Italian seasoning, black pepper, tomato paste, and crushed red pepper flakes; stir and cook for 1 minute before adding the broth. Increase heat to high and stir well.
- Bring to a simmer. Stir and cover with a lid; reduce heat to medium-low and simmer for about 30 minutes.
- Stir in the kale and beans; cook for 2-3 minutes before serving hot.
Notes
Recipe slightly adapted from Cheerful Choices
Nutrition Information:
Yield: 9 Serving Size: ~ 2 cupsAmount Per Serving: Calories: 311Total Fat: 9.7gCholesterol: 18mgSodium: 773mgCarbohydrates: 39.4gFiber: 8.8gSugar: 5.9gProtein: 14.9g
Love a hearty, delicious bowl of soup? Simply the best!
- Chicken, Mushroom, and Wild Rice Soup
- Carrot and Lentil Soup
- Simple Italian Sausage and Orzo Soup
- Instant Pot Loaded Potato Soup
- Zesty Italian Soup
- Homemade Chicken Noodle S0up
- Creamy Roasted Cauliflower, Broccoli, and Garlic Soup
- Instant Pot Broccoli Cheddar Soup
- Chicken Tortilla Soup
Be well,
