Description
A comforting Tuscan farro soup loaded with white beans, vegetables, and a fragrant tomato-and-Parmesan broth, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, halved and thinly sliced
- 1 to 2 carrots, peeled and sliced into 1/4-inch thick rounds
- 2 celery sticks, chopped
- Kosher salt, to taste
- 2 large garlic cloves, minced
- 6 cups low-sodium vegetable or chicken stock
- 1 (28-ounce) can whole San Marzano tomatoes
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup farro, rinsed
- 1-inch Parmesan rind
- 2 cups fresh baby spinach, packed
- 1 cup chopped parsley
- 2 tablespoons red wine vinegar
- Grated Parmesan for serving
Instructions
- In a large Dutch oven or pot, heat olive oil over medium heat until shimmering. Add the onions, carrots, and celery. Season with a little kosher salt and cook until the vegetables have softened.
- Add garlic and sauté for 30 seconds, then add tomatoes, stock, white beans, farro, and Parmesan rind. Crush the tomatoes with a spoon to create a rustic texture.
- Bring to a boil, then reduce to a gentle simmer. Allow the soup to simmer until the farro is tender, about 30 minutes, stirring occasionally.
- Turn off the heat and remove the Parmesan rind. Stir in spinach, parsley, and red wine vinegar off the heat.
- Serve with grated Parmesan on top.
Notes
This soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Add spinach and parsley when reheating for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 10mg