FARRO VEGETABLE SOUP WITH BEANS, CARROTS, TOMATOES & HERBS
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
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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