What To Know
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the farro is tender and all the water has been absorbed.
- Add a pinch of red pepper flakes or chopped jalapeño for a spicy kick.
- Leftover vegetable soup with farro can be stored in an airtight container in the refrigerator for up to 3 days.
Indulge in the warmth and nourishment of a hearty vegetable soup with farro recipe. This delectable dish is not only comforting but also packed with an abundance of vegetables, providing a nutritious and satisfying meal. Follow our step-by-step guide and enjoy a bowl of this comforting soup that will surely become a favorite.
Ingredients
For the Vegetable Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup frozen or fresh peas
- 1 cup chopped green beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Farro:
- 1 cup farro
- 2 cups water
- 1/2 teaspoon salt
Instructions
Making the Vegetable Soup
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Pour in the vegetable broth and diced tomatoes.
5. Add the zucchini, yellow squash, peas, green beans, oregano, basil, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
Cooking the Farro
1. In a separate saucepan, combine the farro, water, and salt.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the farro is tender and all the water has been absorbed.
Assembling the Soup
1. Add the cooked farro to the vegetable soup.
2. Stir well to combine.
3. Heat through for 5 minutes more.
Serving Suggestions
- Serve the vegetable soup with farro hot, garnished with fresh parsley or basil.
- Accompany with a side of crusty bread or a grilled cheese sandwich.
- Add a dollop of sour cream or Greek yogurt for extra richness.
Benefits of Vegetable Soup with Farro
- Rich in vitamins, minerals, and antioxidants from the vegetables.
- Provides dietary fiber from the farro, promoting satiety and digestive health.
- Low in calories and fat, making it a guilt-free meal.
- Can help boost the immune system and fight off colds.
- Versatile and customizable; add or substitute vegetables as desired.
Variations
- Add protein: Stir in cooked chicken, beef, or tofu for added protein.
- Use different vegetables: Experiment with other vegetables like broccoli, cauliflower, or sweet potatoes.
- Make it spicy: Add a pinch of red pepper flakes or chopped jalapeño for a spicy kick.
- Create a creamy soup: Puree a portion of the soup for a creamy texture.
- Top with cheese: Sprinkle grated Parmesan or cheddar cheese over the soup before serving.
Leftovers and Storage
- Leftover vegetable soup with farro can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat over medium heat on the stovetop or in the microwave.
- To freeze the soup, let it cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months.
Popular Questions
Q: Can I use other grains besides farro?
A: Yes, you can substitute farro with other grains like brown rice, barley, or quinoa.
Q: How can I make the soup thicker?
A: Add a cornstarch slurry (equal parts cornstarch and water) to the simmering soup and stir until thickened.
Q: Can I add pasta to the soup?
A: Yes, add small pasta shapes like ditalini or orzo during the last 5 minutes of cooking.
