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Test Kitchen Approved

Italian Style Vegetarian Farro Soup

Italian Style Vegetarian Farro Soup

Italian Style Vegetarian Farro Soup

Recipe By Cindy Jones

Yields

6 to 8 servings

Recipe By Cindy Jones

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

Serving Suggestions

Serve topped with parsley and freshly grated Parmesan cheese. Great with a finishing dash of truffle salt to taste.

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


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


Savory Spice ingredients in this recipe

  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

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  • French Fleur de Sel Sea Salt

    French Fleur De Sel Sea Salt is known as the very finest. Sea salt in France is hand-harvested, by drying seawater in shallow pools. As the water e...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Italian Herbs

    We use the finest dried Italian Herbs with the highest oil content to ensure a prominent, bold flavor that any classic Italian cook would savor. Us...

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  • Crushed Red Pepper Flakes

    Crushed Red Pepper flakes are a must have for your kitchen pantry, and are usually found on every pizzeria table in the country to add some spice t...

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  • Turkish Bay Leaves

    The impact of the flavor of Turkish Bay Leaves is brought out through slow cooking, which makes bay leaves a useful ingredient in stocks, soups, ro...

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  • Italian Black Truffle Sea Salt

    Our Italian Black Truffle Sea Salt combines all-natural sea salt with one of the most prized delicacies in the culinary world, black truffles. This...

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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.