Directions Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water.
"The farro gave the dish body. This could be used as a vegetarian dish by substituting firm tofu for the chicken." "Chicken, farro, and a few pantry staples make this a great meal. The farro will retain some bite when cooked," says recipe creator Bren. This hearty soup comes together in the Instant Pot in just one hour.
Add garlic, and stir; add farro, beans, tomatoes and stock, and stir. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes.
Farro substitutes: While farro is traditional in this soup, you can use other grains like barley, spelt, freekeh, coarse bulgur, quinoa, or brown rice. Brown rice and quinoa are good ways to turn this soup into a gluten-free-friendly meal.