Tuscan Farro Soup with White Beans and Vegetables
User Reviews
4.9
Tuscan Farro Soup with White Beans and Vegetables
Description
This Tuscan Farro Soup with White Beans and Vegetables blends farro, an ancient wheat grain with a slightly chewy texture, and white beans for a source of creaminess and protein. Aromatics such as onion, carrot, celery, and garlic provide a classic vegetable base. The broth includes canned San Marzano tomatoes for a mild acidity and a parmesan rind that simmers to impart umami richness. The soup simmers gently until the farro is tender, which takes about 30 minutes.
At the end, fresh spinach and parsley are stirred in to preserve their vibrant color and freshness, while red wine vinegar adds a subtle brightness that balances the richness. The soup can be served with grated parmesan cheese to add a creamy finishing touch and extra flavor. This soup is a hearty, filling option that balances grain, legumes, and vegetables in a savory broth.
Variations include swapping farro for grains like bulgur or barley, or adding mushrooms for extra texture. It stores well refrigerated for up to four days and freezes effectively when cooled in an airtight container.
Ingredients
- extra virgin olive oil I used the Italian Nocellara EVOO
- 1 red onion halved and thinly sliced, medium
- 1 to 2 carrot peeled and sliced into ¼-inch thick rounds
- 2 celery chopped, sticks
- kosher salt
- 2 garlic minced, large cloves
- 6 cups vegetable stock low-sodium, or chicken stock
- 1 28- ounce San Marzano tomato whole, canned
- 1 15- ounce White beans drained and rinsed, canned
- 1 cup farro rinsed
- 1- inch parmesan rind
- 2 cups baby spinach packed, fresh
- 1 cup parsley chopped
- 2 tablespoons red wine vinegar
- Parmesan Cheese grated, for serving
Instructions
- 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.
- Add the garlic and toss for 30 seconds or so, then add the tomatoes, stock, white beans, farro, and parmesan rind.
- 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.
- 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.
Notes
- Farro can be replaced with other grains such as bulgur, spelt, freekeh, or barley to vary texture and flavor.
- For a vegan version, omit the parmesan rind and grated cheese; nutritional yeast can be added for a cheesy flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days; add a splash of stock or water when reheating to loosen the soup as farro absorbs liquid over time.
- Soup freezes well once cooled; use a freezer-safe container and thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1724 kcal
% Daily Value*
| Calories | 172.4kcal | 9% |
| Carbohydrates | 26.2g | 9% |
| Protein | 5.8g | 12% |
| Fat | 5.7g | 9% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 3.9g | 20% |
| Sodium | 872.5mg | 36% |
| Potassium | 587.8mg | 13% |
| Fiber | 5.2g | 21% |
| Sugar | 5.2g | 10% |
| Vitamin A | 3110.8IU | 62% |
| Vitamin C | 23.4mg | 26% |
| Calcium | 98.3mg | 10% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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