Farro Soup
This hearty, nutritious one-pot Farro Soup is packed with veggies, a rich broth, and plenty of farro. It's delicious and satisfying! Top with fresh herbs, Parmesan, and enjoy with hearty bread for dunking!
Servings: 6 servings
Cost: $10.32
Equipment
Ingredients
- 1/4 cup olive oil
- 1-1/2 cups finely diced yellow onion 2 medium onions
- 1-1/2 cups chopped carrots 1/2-inch, 3–4 carrots
- 1 cup chopped celery 1/2-inch, 3 stems
- 1-1/2 cups peeled and chopped sweet potatoes 1/2-inch; 2 small or 1 medium
- 1-1/2 cups whole white mushrooms cut in 4ths, 5-1/2 ounces
- Salt and pepper
- 1 tablespoon minced garlic 4 cloves
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground coriander
- 1/8 teaspoon red pepper flakes optional, adds a touch of heat
- 1 cup pearled farro see note 1
- 2 (32-ounce) containers vegetable stock I love Swanson, 8 cups total
- 2 dry bay leaves
- 1/2 cup fresh parsley coarsely chopped
- Parmesan cheese optional, for topping
Instructions
- 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).
- 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 salt and 1 tsp pepper). Cook, stirring frequently, until vegetables are softened and onion is beginning to turn golden, 5–7 minutes.
- Add minced garlic, Italian seasoning, dried thyme, and coriander, plus optional 1/8 tsp red pepper flakes. Add in rinsed farro. Sauté, stirring constantly, for 1 minute.
- 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.
- 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 hearty buttered bread!
Video
Notes
Note 1: I love this brand and this brand of farro. The important thing is that you want pearled farro, which means the bran has been removed and it’ll need less cooking time than whole farro. Whole farro will also absorb too much liquid in this soup.
Nutrition Note: Nutrition information does not include optional Parmesan cheese. Without the cheese, this vegetarian recipe is also vegan.
Storage: Farro will continue to soak up surrounding liquid, so to store leftovers, use a slotted spoon to separate farro and vegetables from the broth. Re-combine the 2 when ready to enjoy leftovers!
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