October 04, 2012

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
  • 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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  1. I've never tried farro. It looks a lot like barley though...which I am still trying to master.

    1. I've had great luck cooking farro and prefer it to wheat berries, because it doesn't require overnight soaking.

  2. WHen I was still doing a CSA, soup was a great way to use up all the odds and ends. This sounds delicious!

  3. Ernesto and I both have pretty strong colds and this is all I could think about. Cooking it right now!!!