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Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)

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How to Make Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)

Farro is a classic Italian grain that has started gaining popularity in the U.S. Add some canned cannellini beans to this recipe, but be sure to rinse and drain the beans!


15 min prep time


45 min cook time


6servings


1 cup

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Step-By-Step Instructions:

  1. Heat oil in dutch oven over medium-high heat. Add onion, leek, carrot and garlic. Sauté for 5 minutes, stirring frequently.
  2. Stir in 2 cups water, farro, salt, pepper, stock, bay leaves, and thyme, and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
  3. Add spinach, beans and tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes. Discard bay leaves and serve. Garnish each serving with cheese.
Fiber Focused
Veggie Rich
Italian
Comfort Food
Sides
Lunch
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Nutrition facts

6 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    230

  • % Daily value*

  • Total Fat
    3g

    4%

    • Saturated Fat
      0.8g

      4%

  • Cholesterol
    0mg

    0%

  • Sodium
    180mg

    8%

  • Total Carbohydrate
    42g

    15%

    • Dietary Fiber
      8g

      29%
    • Total Sugars
      6g

  • Protein
    13g

  • Potassium
    815mg
    17%

Ingredients

leek (chopped)
1 cup

onion(s) (chopped)
1 cup

Extra Virgin Olive Oil
2 tsp

carrot(s) (chopped)
1/2 cup

garlic (minced)
3 clove

uncooked farro (rinsed and drained)
3/4 cup

salt
1/2 tsp

freshly ground black pepper
1/2 tsp

chicken stock (14.5-ounce, reduced-sodium)
1 can

bay leaves
2

fresh thyme
1 sprig

spinach (chopped)
2 cup

cooked cannellini beans
2 cup

tomato(es) (14.5-ounce, diced, undrained, reduced-sodium)
1 can

parmigiano-reggiano cheese (grated, 1 ounce)
1/4 cup

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