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Farro Soup
This hearty and nutritious Farro Soup is loaded up with tons of veggies, a rich seasoned broth, and plenty of farro. It's incredibly delicious and you'll feel great eating it! Top your bowl with some fresh herbs and a sprinkle of Parmesan cheese-- then grab some crusty bread for dunking!
Servings 6 servings
Calories 269kcal
Cost $10.32
Ingredients
- 1/4 cup extra-virgin olive oil
- 1-1/2 cups finely diced yellow onion (~2 medium onions)
- 1-1/2 cups chopped (1/2-inch) carrots (~3-4 carrots)
- 1 cup chopped (1/2-inch) celery (~3 stems)
- 1-1/2 cups peeled and chopped (1/2-inch) sweet potato cubes (~2 small or 1 medium)
- 1-1/2 cups whole white mushrooms, cut in 4ths (5-1/2 oz.)
- Fine sea salt and pepper
- 1 tablespoon minced garlic (~4 cloves)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon each dried thyme and ground coriander
- 1/8 tsp. red pepper flakes, optional
- 1 cup pearled farro (Note 1)
- 2 containers (32 oz. each) good-quality vegetable stock (we love Swanson) (8 cups total)
- 2 dry bay leaves
- 1/2 cup fresh parsley leaves, coarsely chopped
- Optional: Parmesan cheese, for topping
Instructions
- PREP: Thoroughly rinse farro in a mesh sieve/strainer under cool water. Shake off excess water and let stand in strainer to dry until ready to use. Prep veggies: very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, peel and cut sweet potatoes into 1/2-inch cubes, and cut mushrooms in 4 pieces (or cut larger ones in 6-8 pieces).
- VEGGIES: Add olive oil to a large pot over medium-high heat. Add onion, carrot, celery, sweet potato, and mushrooms. Season to taste (I add 2 tsp fine sea salt & 1 tsp pepper). Cook, stirring frequently, until vegetables are softened and onion is beginning to turn golden, 5-7 minutes.
- SEASONINGS: Add minced garlic, 1 tsp Italian seasoning, 1/4 tsp dried thyme and coriander, plus optional 1/8 tsp red pepper flakes. (The red pepper flakes add a touch of heat, so leave out if you don't love that.) Add in rinsed farro. Sauté, stirring constantly, for 1 minute.
- SIMMER: Add in bay leaves and all the vegetable stock. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer. (The soup should be slightly bubbling, but not rapidly boiling/bubbling.) Simmer, uncovered, for 35 minutes or until farro is cooked through and veggies are tender. Farro has a lovely chewiness, but shouldn't have a hard center.
- FINISH: Once soup is done, remove from heat and stir the parsley through. Taste, adjusting seasonings to personal preference. Serve in bowls topped with Parmesan cheese if desired. Enjoy with crusty buttered bread!
- STORING: Farro will continue to soak up surrounding liquid, so to store leftovers, use a slotted spoon to separate farro & vegetables from the broth. Re-combine the two when ready to enjoy the leftovers!
Video
Notes
Note 1: Farro: We love this brand and this brand of Farro. The important thing to note is you want to grab pearled farro which means the bran has been removed and it'll need less cooking time than whole farro. Whole farro still has the bran intact and takes a lot longer to cook. It will also absorb too much liquid in this soup.
Nutrition information does not include optional Parmesan cheese. Without the cheese, this vegetarian recipe is also vegan.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 66mg | Potassium: 528mg | Fiber: 9g | Sugar: 6g | Vitamin A: 10623IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 2mg