FARRO VEGETABLE SOUP WITH BEANS, CARROTS, TOMATOES & HERBS

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FARRO 101: Farro, is an ancient whole grain wheat, rich in protein and fiber, it looks similar to barley, though with a slightly more elongated and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. SUITABLE SUBSITUTE: Barley

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FARRO VEGETABLE SOUP WITH BEANS, CARROTS, TOMATOES & HERBS

By Diane Kochilas

Prep Time 10

Cook Time 40

Servings

Beans & Pulses, Dairy Free, Mediterranean Diet, One-Pot, Recipes, Soups, The Ikaria Diet, Vegan

Prep Time 10

Cook Time 40

Servings

Beans & Pulses, Dairy Free, Mediterranean Diet, One-Pot, Recipes, Soups, The Ikaria Diet, Vegan

Ingredients

¾ cup celery ⅛-inch slices
1 red onion cut ¼-inch dice
1 cup carrots halved lengthwise and sliced crosswise ¼-inch thick
3 garlic cloves finely minced
1 tsp Greek oregano
2 Tbsp extra-virgin Greek olive oil
Sea salt and freshly ground black pepper
¼ cup canned chopped tomato
1/2 cup grated tomatoes
4 cups vegetable stock
4 cups water
1 cup pearled farro rinsed
1 15 ounce can canned cannellini beans drained and rinsed
½ cup parsley finely chopped

Instructions

In a large pot, heat the oil over medium-high heat.
Add the onion, garlic, carrots, celery, and oregano. Cook, stirring a few times until the vegetables are softened, about 7 minutes.
Add canned tomatoes and stir to combine with the vegetables.
Add the grated tomatoes, vegetable broth, and water. Bring to a boil over high heat.
Once boiling, add the farro and beans, reduce the liquid to a simmer over medium-low heat, and cover the soup. Cook for 25-30 minutes or until farro grains are tender.
Season to taste with salt and pepper. Divide evenly among bowls and top with parsley.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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FARRO VEGETABLE SOUP WITH BEANS, CARROTS, TOMATOES & HERBS