3Tbspolive oilenough to coat the bottom of your pot, more as needed
1mediumyellow or white onion, choppedor 1/2 of a large onion
3largecarrots, diced
4stalkscelery, diced
3largegarlic cloves, pressed or minced
1 tspdried thyme
1/4tspsalt
1/2 tsporegano
4 mediumwhite potatoes, cubed
2red bell peppers, diced
128 ounce canitalian seasoned crushed tomatoes, blendedcan also use 2 standard 14.5 ounce cans
3cupsvegetable broth
2cupswater
2cupsfarro
1canred kidney beans, drained and rinsed
1cupfresh 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!