Tuscan Beef Soup recipe provided by the Certified Angus Beef® brand.

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Tuscan Beef Soup

Serves 6-8
Cuisine: Italian
Category: Soups & Stews, One Pan
A hearty soup with chunks of beef, farro, cannellini beans, garlic, tomatoes, and kale. Make this Tuscan Beef Soup recipe on the stove for a delicious bowl of comfort food to warm up with on a cold day.
Prep Time
20 mins
Other Time
Cook Time
2 hrs
Total Time
2 hrs 20 mins
  • 2 pounds Certified Angus Beef ® shoulder clod roast, cut into 1-inch cubes
  • 1 cup farro
  • 2 cups water
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 2 teaspoons canola oil
  • 5 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 tablespoon tomato paste
  • 1 can (14-ounce) diced Italian-style tomatoes
  • 6 cups low-sodium beef broth
  • 1 bunch kale, stripped from stem and chopped
  • 1 can (15-ounce) cannellini beans, drained and rinsed
  1. Soak farro in 2 cups water; set aside.
  2. Season roast cubes with salt and pepper. Preheat oil in a Dutch oven to medium high; sear cubes, working in batches to avoid crowding the pan. Set browned cubes aside.
  3. Add garlic and onion to the pan, reduce heat to medium low and sear 5 minutes, stirring occasionally. Stir in tomato paste and cook 2 more minutes. Stir in diced tomatoes and beef stock. Bring to a simmer over medium heat. Return beef cubes to Dutch oven and simmer 1 hour.
  4. Drain farro and add to simmering soup. Cook 15 minutes, add kale and beans; simmer an additional 15 minutes. Add additional salt and pepper to taste. Serve.
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