Tuscan Farro Soup with White Beans and Vegetables

Tuscan Farro Soup with White Beans and Vegetables

from themediterraneandish.com
Soup
40 min
8 servings
172 kcal / serving

This easy, hearty, protein-rich farro soup is so comforting! Saute a few vegetables, add canned beans, tomatoes, stock, and farro. Let it simmer for about 30 minutes. Then stir in some spinach and fresh herbs. You’ll have a big pot of flavor-packed soup, perfect for chilly evenings. It’s also ideal for batch-cooking, as it freezes well! Serve it as is, or with some crusty bread.

Ingredients

  • extra virgin olive oil, (i used the italian nocellara evoo)
  • 1 mediumred onion, (halved and thinly sliced)
  • 1carrots, (peeled and sliced into ¼-inch thick rounds)
  • 2celery sticks, (chopped)
  • kosher salt
  • 2 largegarlic cloves, (minced)
  • 6 cupslow-sodium vegetable or chicken stock
  • 128- ounce can whole san marzano tomatoes
  • 115- ounce can white beans, (drained and rinsed)
  • 1 cupfarro, (rinsed)
  • 1inch parmesan rind
  • 2 cupsfresh baby spinach, (packed)
  • 1 cupchopped parsley
  • 2 tablespoonsred wine vinegar
  • grated parmesan for serving

Directions

  1. 1

    In a large Dutch oven or pot, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering. Add the onions, carrots, and celery. Season with a little kosher salt and cook, tossing occasionally until the vegetables have softened.

  2. 2

    Add the garlic and toss for 30 seconds or so, then add the tomatoes, stock, white beans, farro, and parmesan rind.

  3. 3

    Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer. Allow the soup to simmer until the farro is tender, about 30 minutes or so.

  4. 4

    Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup). Stir in the spinach, parsley, and red wine vinegar.