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–+ servings
Farro Soup with Hearty Vegetables

Hearty Farro Soup with Garden Vegetables for Cozy Nights

This Farro Soup with Hearty Vegetables is a nourishing and comforting meal perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Infuses richness and flavor; choose high-quality for the best taste.
  • ⅓ cup celery Slice into ⅛-inch pieces for even cooking.
  • ¼ cup yellow onion Dice into ¼-inch pieces for a balanced base.
  • ¼ cup fennel Diced into ¼-inch pieces.
  • ½ cup carrots Slice crosswise into ¼-inch thick rounds.
  • 3 cloves minced garlic Fresh cloves bring a robust aroma.
  • 1 teaspoon fresh thyme Substitute with dried thyme if fresh is unavailable.
  • to taste kosher salt Adjust to taste.
  • 2 tablespoons tomato paste Provides umami depth and richness.
  • 1 cup baby tomatoes Halved for bursts of flavor.
  • 4 cups vegetable stock Unsalted stock is preferred.
  • 1 cup water Helps balance the soup's consistency.
For the Hearty Additions
  • 1 cup pearled farro Rinse well before use.
  • 1 can (15 oz) cannellini beans Drain and rinse to lower sodium content.
  • 1 cup peas Fresh, frozen, or canned are all suitable.
For Garnish
  • to taste fresh basil Chop or leave whole for garnish.
  • to taste Italian parsley Enhances presentation and flavor.
  • to taste Parmesan cheese Sprinkle on top for umami boost.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until shimmering, about 1-2 minutes.
  2. Add ⅓ cup of diced celery, ¼ cup of diced yellow onion, and ¼ cup of diced fennel; cook until softened, about 5 minutes.
  3. Add ½ cup of sliced carrots and 3 cloves of minced garlic. Stir in 1 teaspoon of fresh thyme and a pinch of kosher salt; cook for another 3-4 minutes.
  4. Add 2 tablespoons of tomato paste to the softened vegetables, stirring thoroughly. Let this mixture cook for about 2 minutes.
  5. Add 1 cup of halved baby tomatoes, 4 cups of vegetable stock, and 1 cup of water. Stir well to combine and bring to a vigorous boil, about 5 minutes.
  6. Add 1 cup of rinsed pearled farro and 1 can (15 oz) of drained and rinsed cannellini beans; reduce heat to low, cover, and let simmer for about 25 minutes.
  7. After the farro is cooked, gently fold in 1 cup of peas, cover again, and cook for an additional 5 minutes.
  8. Adjust seasoning with kosher salt and freshly cracked pepper as needed. Serve hot, garnished with fresh basil, chopped Italian parsley, and a sprinkle of Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Keep an eye on the farro while it cooks; overcooking can lead to a mushy texture. Taste towards the end and adjust seasoning as needed.

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