Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)
Summary
Farro is a classic Italian grain that has started gaining popularity in the U.S. Add some canned cannellini beans to this recipe, but be sure to rinse and drain the beans!
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- Prep time
- 15 min
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- Cook time
- 45 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
- leek (chopped)
- 1 cup
- 1 cup
- onion(s) (chopped)
- 1 cup
- 1 cup
- extra virgin olive oil
- 2 tsp
- 2 tsp
- carrot(s) (chopped)
- 1/2 cup
- 1/2 cup
- garlic (minced)
- 3 clove
- 3 clove
- uncooked farro (rinsed and drained)
- 3/4 cup
- 3/4 cup
- salt
- 1/2 tsp
- 1/2 tsp
- freshly ground black pepper
- 1/2 tsp
- 1/2 tsp
- chicken stock (14.5-ounce, reduced-sodium)
- 1 can
- 1 can
- bay leaves
- 2
- 2
- fresh thyme
- 1 sprig
- 1 sprig
- spinach (chopped)
- 2 cup
- 2 cup
- cooked cannellini beans
- 2 cup
- 2 cup
- tomatoes (14.5-ounce, diced, undrained, reduced-sodium)
- 1 can
- 1 can
- parmigiano-reggiano cheese (grated, 1 ounce)
- 1/4 cup
- 1/4 cup
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Directions
Directions
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Heat oil in dutch oven over medium-high heat. Add onion, leek, carrot and garlic. Sauté for 5 minutes, stirring frequently.
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Stir in 2 cups water, farro, salt, pepper, stock, bay leaves, and thyme, and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
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Add spinach, beans and tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes. Discard bay leaves and serve. Garnish each serving with cheese.