Farro Soup

My goal each Wednesday is to use any remaining CSA items since boxes get delivered on Thursdays.  Last night I only had Asian greens left, so I added them to my favorite farro soup.

I make this soup quite often in the fall and winter because it requires minimal ingredients, so it's quick to prepare.  I just had to pick up a loaf of crusty bread to complete the meal.

As we were eating dinner last night, Chris said "I could eat this everyday," which he has only said about a handful of recipes, so this is definitely a top favorite. 

 

Farro Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (serves 6)

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cups chopped carrots
• 1 1/2 cups chopped celery
• 4 cups vegetable broth
• 4 cups water
• 1/2 teaspoon salt
• 15 oz can diced tomatoes
• 1 1/2 cups farro
• 5 oz spinach

Instructions

• In a large stockpot, heat olive oil on medium heat. Add onion, carrot and celery. Sauté for 5 minutes.
• Add vegetable broth, water, salt, tomatoes, and farro.
• Bring to a boil, then reduce heat to medium-low, cover and simmer until carrots are tender (about 30 minutes).
• Stir in spinach and cook just until wilted (about 1 minute). Ladle soup into bowls and allow to cool for a few minutes before serving.

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