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bowl of farro cabbage soup with a silver spoonful of pesto on top

Nourishing Cabbage Soup with Farro, White Beans, and Pesto

  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Soups and stews
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This cabbage and farro soup with white beans is cozy, nutritious, and easy to prepare in one pot on the stovetop. A spoonful of basil pesto swirled into the soup makes it extra flavorful and delicious! A healthy broth-based soup recipe you’re sure to love.


  • 2 tbsp olive oil
  • 2/3 cup white onion, diced
  • 2/3 cup carrot, peeled and diced
  • 2/3 cup celery, sliced
  • 3 cloves garlic, minced
  • 6 cups green cabbage, finely sliced
  • 1 tbsp fresh thyme leaves
  • 1 cup pearled farro
  • 1 quart vegetable broth
  • 4 cups water
  • 1 15 ounce can of white beans, such as cannellini beans or navy beans, drained and rinsed
  • Salt and pepper
  • 46 tbsp green pesto, divided, for serving. Either store bought or homemade
  • Grated parmesan cheese, for serving (optional)


  1. In a large 8 quart stock pot, heat olive oil over medium heat.
  2. Add the onion, carrots, celery, and garlic to the pot with a generous pinch of salt and pepper. Cook the vegetables for 3-5 minutes, stirring occasionally until onions are translucent. Light  browning is OK.
  3. Add the sliced cabbage and thyme to the pot and stir everything together. You’ll want to sweat the cabbage for about 5 minutes to bring out the flavors without major browning. Stir occasionally.
  4. Add the pearled farro, vegetable broth, and water to the pot. Stir everything together.
  5. Bring the soup to a boil, then reduce to a simmer and cover the pot.
  6. Cook the soup for 25-30 minutes, covered, until farro is cooked through. Properly cooked farro is soft but still has a nice chew, and keeps its shape.
  7. Taste and season with more salt and pepper as needed.
  8. Stir in the white beans. Cook for another 5 minutes so the beans heat up.
  9. Ladle soup into bowls and serve with a tablespoon of pesto stirred right into the soup. Add grated parmesan cheese as desired. 


Storing cabbage farro soup

Have leftover soup? Put it in a food storage container and refrigerate for up to five days.

Reheat individual portions of soup in the microwave for 1-2 minutes, until heated through. Stir in pesto after the soup has been reheated.

Keywords: cabbage farro soup, cabbage soup, healthy soup recipes, vegetarian soup recipes