Tuscan Farro Soup
1 hour 30 minutes - mostly unattended
Simple yet amazing! Farro soup with white beans and vegetables is a rich, hearty, and flavorful meal. It’s always a good idea to have a go-to soup recipe in your back pocket to make an easy dinner with lots of leftovers. Eat it on its own, pair it with crusty garlic bread or a simple salad and dinner is served!
2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight (2 CANS)
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Vegan Parmesan
1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt, and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes, and stock, and stir.
2. Bring to a boil, then adjust the heat so the mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if the mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust the seasoning, then serve with lots of Vegan Parmesan.
Soup, Farro, White Beans, Dinner
Plant Your Seed