Farro Soup Recipe

Let me show you how I make Farro Soup, a warm and hearty dish that comes from the Tuscany region of Italy, where it’s enjoyed for its rustic flavors and nourishing qualities. From my own personal experience, this dish is an excellent comfort food, and it’s perfect for cold weather. It’s simple to prepare but full of rich flavors, making it ideal for beginners who want to try a classic Italian soup.

Notes on What to Expect:

This soup will have a rich, earthy flavor from the farro and vegetables. The farro gives it a chewy texture, while the beans add creaminess. The leafy greens bring freshness and balance to the dish.

Farro Soup Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4-6
Calories: Approximately 250-300 per serving
Cost of Ingredients: Moderate
Cuisine: Italian (Tuscan)
Course: Soup
Equipment Needed: Large pot, knife, cutting board, spoon

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Ingredients:

• 1 cup farro (an ancient wheat grain)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, chopped (optional)
• 1 can (14.5 oz) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1 can (15 oz) white beans (such as cannellini), drained and rinsed
• 2 cups leafy greens (spinach, kale, or Swiss chard), chopped
• Salt and pepper, to taste
• Fresh herbs (rosemary, thyme), optional
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Method:

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and fennel. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to release their aromas.
2. Add Garlic: Add the minced garlic to the pot and cook for another minute until fragrant.
3. Toast the Farro: Stir in the farro and cook for 2-3 minutes, allowing the grain to lightly toast and absorb the flavors of the vegetables.
4. Simmer the Soup: Add the crushed tomatoes, broth, salt, and pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the farro is tender but still chewy.
5. Add Beans and Greens: Stir in the white beans and leafy greens. Simmer for an additional 5 minutes until the greens are wilted and the beans are heated through.
6. Serve: Adjust seasoning to taste, and serve hot with a drizzle of olive oil or a sprinkle of Parmesan cheese, if desired.

Variations & Substitutions:

• Gluten-Free: If you’re avoiding gluten, you can substitute farro with quinoa or rice.
• Vegetarian/Vegan: Use vegetable broth and skip the cheese for a vegan-friendly option.
• Spicy: Add a pinch of red pepper flakes for a little heat.
• Extra Protein: For a heartier version, add some diced chicken or sausage.

Tips:

• Use high-quality stock and tomatoes, as they form the base of the soup and contribute to the depth of flavor.
• Farro can absorb a lot of liquid, so you might need to add more broth or water when reheating leftovers.
• The soup will keep for up to a week in the fridge and can be frozen for longer storage.
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Nutritional Information (Per Serving):

• Calories: Approximately 250-300
• Protein: 10-12g
• Carbohydrates: 40g
• Fat: 6g
• Fiber: 7g

I hope this guide has made making Farro Soup seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your soup!