Healthy Hearty Tuscan Vegetable Farro Soup
Servings: 4 servings
Calories:
Similar to Pasta e Fagioli Soup but with faro and a vegetable broth instead of pasta and tomato-based broth. Farro is an ancient grain around for thousands of years. It contains fiber, protein, vitamins, minerals, and antioxidants. It’s a great addition to your diet. This Tuscan soup is hearty and comes together quickly then you can let it simmer until dinner time. It is a filling soup but not heavy
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Equipment
- Stock Pot
- Cutting Board and chef's knife
Ingredients
- 1 medium white or yellow onion diced
- 3 celery stalks diced
- 3 medium carrots diced
- 1 medium zucchini diced
- 3 garlic cloves minced
- 2 tsp dried Italian herbs
- 1 15-oz. can white beans drained (Navy or Great Northern)
- 2 bay leaves
- 1 15 oz. can fire roasted diced tomatoes
- 5 –7 cups vegetable broth
- ¾ cup uncooked farro rinsed
- ⅓ cup fresh parsley finely chopped
- 1 teaspoon red wine vinegar
- Vegan Parmesan cheese for garnish as desired
Instructions
- Heat a large pot over medium heat. Add the onion, celery, carrots and cook for 10 minutes, until soft. A little pinch of salt here to help soften the onion.
- Add the garlic and Italian seasoning and cook another 1 minute or so then add the white beans, bay leaves, diced tomatoes, zucchini, and vegetable broth.
- Add in the rinsed uncooked farro and reduce heat to low. Cover slightly and cook until the farro is cooked through about 30-45 minutes.
- If the broth is too thin add a slurry made of 1 tsp cornstarch mixed with 1 tbsp of water then add and bring to a boil. The broth will thicken once the soup comes to a full boil.
- If the broth is too thick, add 1/2 cup water at a time to desired consistency and adjust seasonings.
- Stir in the fresh parsley along with the red wine vinegar.
- Season to taste, adding in salt/pepper as needed. Divide among bowls and garnish with vegan parmesan cheese, if using, along with more fresh parsley and fresh cracked pepper.
Notes
If you don't have premade vegetable broth you can use water with seasoning mix to create flavor depth. I have successfully used 5 cups of water with 2 tsp Trader Joe’s Umami and 1 tbsp Trader Joe’s Green Goddess spice mixes (both low in sodium). You can apply the same idea with other spice mixes you may have on hand.
Feel free to add more or less diced vegetables that you enjoy. If you add more vegetables you may need to adjust the liquid amount and thus seasonings. Remember, a recipe is just a guideline, especially for soups and salads!
