Every day, I aim to prepare a meal for my family that's tasty, wholesome, affordable, and simple to make. Soup often fits the bill perfectly. In winter, one of my go-to dishes is Cranberry Bean and Farro Soup—a comforting, herb-infused creation. I set the steaming pot on the table, ladle it into bowls, and pair it with a crusty no-knead sourdough loaf.
There's nothing elaborate about this soup. It’s a humble blend of beans, ancient grain, and broth. Like most bean dishes, it's gentle on the wallet. Yet beyond satisfying hunger, this soup—packed with creamy beans, fragrant herbs, and winter veggies—offers deep nourishment.
Understanding Cranberry Beans and Farro
Cranberry beans are plump, tan legumes adorned with deep maroon streaks. These heirloom beans are a staple in Italian cuisine, often called Borlotti or Saluggia beans.
They boast a creamy texture and a delicate, earthy-nutty flavor. Similar to other pulses, cranberry beans pair wonderfully with robust ingredients like cured pork, olive oil, and herbs. These vibrant, rich flavors help elevate the beans' earthy profile.
Farro, like cranberry beans, carries a rich heritage. This Italian term refers to three ancient wheat varieties: einkorn, spelt, and emmer. They're further categorized as farro piccolo (einkorn), farro grande (spelt), and farro media (emmer).
Most farro sold in the U.S. is pearled or semi-pearled, meaning part of its bran is gently removed. This traditional method makes the grain easier to store, quicker to cook, and eliminates the need for pre-soaking.
There's a unique charm in preserving heirloom foods and embracing heritage cooking. Without the dedication of farmers and home cooks, these foods—which once sustained generations—would fade into obscurity. That's why I enjoy collaborating with brands like Bob's Red Mill, committed to preserving these heirloom varieties and making them accessible to home cooks. They offer a wide range of heritage beans and grains, available at natural grocers or online here.
Health Benefits of Cranberry Bean and Farro Soup
Pulses like cranberry beans feature prominently in the diets of some of the world's longest-living populations, for good reason. They're affordable, filling, and highly nourishing. Rich in fiber, they support a healthy gut microbiome. When properly prepared—soaked overnight or sprouted—they also provide essential minerals like iron, magnesium, phosphorus, and potassium, along with vitamins such as thiamin, B6, and folate.
This Cranberry Bean and Farro Soup also includes plenty of protein-rich bone broth, which complements the beans' amino acids for a more complete protein profile. Tomatoes, vegetables, and fresh herbs add micronutrients like antioxidants, fiber, and minerals, further boosting the soup's nutritional value.
The Importance of Soaking Cranberry Beans
Like most pulses, cranberry beans benefit from soaking. Pre-soaking reduces cooking time and ensures even cooking. While beans are mineral-rich, many minerals are bound and not easily absorbed. Soaking in hot water overnight triggers an enzymatic reaction that enhances mineral bioavailability.
Add two ingredients to the soak water: sea salt and baking soda. Sea salt flavors the beans deeply, while baking soda helps break down raffinose, a complex carbohydrate that can cause digestive discomfort.
Cranberry Bean and Farro Soup
Cranberry beans and farro create a hearty base for this nourishing soup, while fresh herbs and a hint of bacon add depth and richness.
- Author: Jenny McGruther
- Prep Time: 8 hours
- Cook Time: 45 minutes
- Total Time: 8 hours 45 minutes
- Yield: 8 servings
- Category: soup
- Method: simmer
- Cuisine: Italian
Ingredients
- 1 cup Bob’s Red Cranberry Beans
- 1/4 teaspoon baking soda
- 2 teaspoons fine sea salt
- 4 sprigs fresh thyme
- 4 sprigs fresh sage
- 2 bay leaves
- 3 tablespoons extra virgin olive oil
- 4 oz bacon, chopped
- 1 medium yellow onion, minced
- 3 carrots, minced
- 4 ribs celery, minced
- 2 cloves garlic, minced
- 6 cups chicken bone broth
- 1 (18.3 oz) jar diced tomatoes
- 1 cup Bob’s Red Mill Organic Farro
- 1 bunch basil, thinly sliced
Instructions
The night before cooking, place the beans in a medium bowl and cover with hot water by two inches. Stir in baking soda and sea salt, then soak overnight (8–12 hours). Drain and rinse thoroughly the next day.
Transfer the beans to a medium saucepan, cover with 1 quart of water, and bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 45 minutes. Drain and set aside.
Cut an 8-inch length of cooking twine and tie together the thyme, sage, and bay leaves. Set aside.
Heat olive oil in a Dutch oven over medium heat. Add bacon and cook until crispy and fat is rendered, about 5 minutes.
Stir in onions, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are fragrant and onions turn translucent, about 10 minutes. Pour in chicken bone broth, then add farro, reserved cranberry beans, and tomatoes. Drop in the herb bundle and simmer, covered, over medium-low heat until farro is tender.
Once farro is soft, turn off the heat and remove the herb bundle. Season with salt to taste. Serve hot, garnished with sliced basil.
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Where to Find Cranberry Beans and Farro
As an heirloom variety, cranberry beans can be harder to find than common beans. They're often available at specialty markets and natural food stores. Ordering online is a convenient option.
Bob’s Red Mill specializes in heirloom beans and grains, and you can shop for cranberry beans and farro online here.
If You Enjoy Cranberry Bean Soup, Try These
Beans, broth, and vegetables are a natural combination—affordable, wholesome, and perfect for a fuss-free meal. Make large batches to freeze, and feel free to experiment with variations to make the dish your own.
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