Tuscan Farro Soup with White Beans and Vegetables

Name: Tuscan Farro Soup with White Beans and Vegetables
Prep time: 5 min
Cook time: 35 min
Ingredients: Extra virgin olive oil, (I used the Italian Nocellara EVOO); 1 medium red onion, (halved and thinly sliced); 1 to 2 carrots, (peeled and sliced into ¼-inch thick rounds); 2 celery sticks, (chopped); Kosher salt; 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

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Prep Time: 5 minutes

Cook Time: 35 minutes

Servings: 8

Author : Suzy Karadsheh

farro soup tuscan farro soup zuppa di farro

Tuscan Farro Soup with White Beans and Vegetables

Instructions

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Step 1

In a large Dutch oven or pot, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering. Add the onions, carrots, and celery. Season with a little kosher salt and cook, tossing occasionally until the vegetables have softened.

Step 2

Add the garlic and toss for 30 seconds or so, then add the tomatoes, stock, white beans, farro, and parmesan rind.

Step 3

Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer. Allow the soup to simmer until the farro is tender, about 30 minutes or so.

Step 4

Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup). Stir in the spinach, parsley, and red wine vinegar.

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