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

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Tuscan Beef Soup

Serves 6-8


  • 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, stipped from steam and chopped
  • 1 can (15-ounce) cannellini beans, drained and rinsed


  1. Soak farro in 2 cups water; set aside.
  2. Season beef with salt and pepper. Preheat oil in a Dutch oven to medium high; sear beef, working in batches to avoid crowding the pan. Hold beef 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, beef stock, 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. Taste, adding additional salt and pepper to taste as desired. Serve.


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