Name: Italian Style Vegetarian Farro Soup
Yield: 6 to 8 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 1 medium onion, chopped; 2 carrots, cut into 1/4-inch rounds; 2 parsnips, cut into 1/4-inch rounds; 1 cup dried farro, rinsed; 4 cups vegetable stock; 1 (14.5 oz.) can diced tomatoes; 1 bunch kale, torn into bite-sized pieces; 2 to 4 cups water; 2 (15 oz.) cans cannellini beans, drained & rinsed; 1 tsp. fresh chopped parsley; freshly grated Parmesan cheese

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Italian Style Vegetarian Farro Soup

Recipe by Cindy Jones

All-Purpose Cooking

Healthy Cooking

This is a great main course soup; just add a loaf of bread and a bottle of wine.

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Serves 6 to 8 servings

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Ingredients

2 Tbsp. extra virgin olive oil 1 medium onion, chopped

1/4 tsp. Minced Garlic (or 2 cloves fresh garlic, chopped)

2 carrots, cut into 1/4-inch rounds 2 parsnips, cut into 1/4-inch rounds

1/2 tsp. French Fleur de Sel

1 cup dried farro, rinsed 4 cups vegetable stock 1 (14.5 oz.) can diced tomatoes

1 1/2 Tbsp. Italian Herbs

1/4 tsp. Crushed Red Pepper Flakes

2 Turkish Bay Leaves

1 bunch kale, torn into bite-sized pieces 2 to 4 cups water 2 (15 oz.) cans cannellini beans, drained & rinsed 1 tsp. fresh chopped parsley freshly grated Parmesan cheese

Italian Black Truffle Sea Salt (optional)

Directions

Heat oil in a large pot over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 min. (Note from recipe author: While onions and garlic cook, I do the “chop and drop” method, peeling and cutting the carrot and parsnip and adding them to the cooking onions as I go. Otherwise, add the prepared carrots and parsnips with the onion.) Add Fleur de Sel and farro; stir until coated in oil, about 1 min. Add stock, tomatoes, Italian Herbs, crushed red pepper and bay leaves. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 min. Add kale and water if needed (suggest 1 cup). Cover and simmer for 10 more min. Add beans and more water if needed (suggest another 1 cup). Cover and simmer for 10 more min. Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. Add additional water (or broth) to thin the soup if desired.