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Vegetable Farro Soup

Ingredients
  

  • 3 Tbsp olive oil enough to coat the bottom of your pot, more as needed
  • 1 medium yellow or white onion, chopped or 1/2 of a large onion
  • 3 large carrots, diced
  • 4 stalks celery, diced
  • 3 large garlic cloves, pressed or minced
  • 1 tsp dried thyme
  • 1/4 tsp salt
  • 1/2 tsp oregano
  • 4 medium white potatoes, cubed
  • 2 red bell peppers, diced
  • 1 28 ounce can italian seasoned crushed tomatoes, blended can also use 2 standard 14.5 ounce cans
  • 3 cups vegetable broth
  • 2 cups water
  • 2 cups farro
  • 1 can red kidney beans, drained and rinsed
  • 1 cup fresh spinach

Instructions
 

  • Place a large pot on the stove over medium low heat and coat the bottom with olive oil.
  • Add chopped onion, carrot, celery, and garlic to the pot and stir as needed until vegetables are tender.
  • Add salt, thyme, and oregano and stir for another minute.
  • Add in potatoes, bell pepper, tomatoes, broth, and water and increase the heat to bring the contents of the pot to a boil.
  • Once the soup is boiling, add in the farro, reduce to a simmer, cover the pot and allow to cook for 45 minutes or until vegetables and farro are tender.
  • Add in beans and spinach and allow to cook, covered, for another 5 minutes until spinach is wilted.

Notes

This makes a very thick soup that is more of a stew.  If you prefer a thinner soup feel free to add more broth or water!