Description
A nourishing and delicious farro soup packed with hearty vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1/4 cup olive oil
- 1–1/2 cups finely diced yellow onion (about 2 medium onions)
- 1–1/2 cups chopped carrots (1/2-inch pieces, about 3–4 carrots)
- 1 cup chopped celery (1/2-inch, about 3 stems)
- 1–1/2 cups peeled and chopped sweet potatoes (1/2-inch; about 2 small or 1 medium)
- 1–1/2 cups whole white mushrooms (cut into 4ths, about 5–1/2 ounces)
- Salt and pepper, to taste
- 1 tablespoon minced garlic (about 4 cloves)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground coriander
- 1/8 teaspoon red pepper flakes (optional)
- 1 cup pearled farro
- 2 (32-ounce) containers of vegetable stock (8 cups)
- 2 dry bay leaves
- 1/2 cup fresh parsley (coarsely chopped)
- Parmesan cheese (optional, for topping)
Instructions
- Rinse the farro well under cool water in a mesh sieve or strainer. Let it stand in the strainer while preparing the vegetables.
- Chop the onion, carrots, celery, sweet potatoes, and mushrooms.
- In a large pot over medium-high heat, add olive oil. Once hot, toss in the onion, carrot, celery, sweet potato, and mushrooms. Season to taste with salt and pepper. Cook for 5–7 minutes until softened.
- Stir in minced garlic, Italian seasoning, thyme, and coriander. Add red pepper flakes if using. Add the rinsed farro and sauté for about a minute.
- Introduce bay leaves and pour in the vegetable stock. Bring to a boil then reduce to simmer for about 35 minutes until farro and veggies are tender.
- Remove bay leaves and stir in fresh parsley. Adjust seasoning as needed. Serve hot, garnished with Parmesan cheese if desired.
Notes
For added depth of flavor, try using homemade vegetable stock. Feel free to substitute with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg