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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
PREP TIME 10 minutes
COOK TIME 40 minutes
SERVES 6

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

  1. In a large pot, heat the oil over medium-high heat.
  2. Add the onion, garlic, carrots, celery, and oregano. Cook, stirring a few times until the vegetables are softened, about 7 minutes.
  3. Add canned tomatoes and stir to combine with the vegetables.
  4. Add the grated tomatoes, vegetable broth, and water. Bring to a boil over high heat.
  5. 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.
  6. Season to taste with salt and pepper. Divide evenly among bowls and top with parsley.