Tuscan Farro Soup With White Beans And Vegetables
Farro soup with white beans and vegetables is a rich, hearty, and flavorful meal. Eat it on its own, pair it with crusty garlic bread or a simple salad and dinner is served! It's like a hug in a bowl to keep you warm on chilly nights!
Ingredients
- Extra Virgin Olive oil
- 1 medium red onion, halved and thinly sliced
- 1-2 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 oz can whole San Marzano tomatoes
- 1 15 oz can white beans drained and rinsed
- 1 cup farro rinsed
- 1 inch Parmesan rind
- 2 cups resh baby spinach packed
- 1 cup chopped parsley
- 1 tbsp red wine vinegar
- Grated Parmesan 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.
