Farro is an extremely nutritious grain. It’s an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. It’s a much healthier alternative to white rice or other refined grains which makes it a great ingredient for a healthy soup!
We followed this recipie from Jessica Gavin’s blog, and made some minor adjustments. We love this Farro Soup beacuse it is hearty and leaves you satisfied.
- 3/4 cup celery, 1/8-inch slices
- 1/2 cup yellow onion, 1/4-inch dice
- 1 cup leek, 1/4-inch slice
- 1 cup carrots, halved lengthwise and sliced crosswise 1/4-inch thick
- 2 teaspoon minced garlic
- 1/2 teaspoon dry thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- A dash of teaspoon cayenne pepper (optional)
- 1 can crushed tomatoes
- 4 cups vegetable or chicken stock, unsalted reccomended (32 ounces)
- 4 cups water
- 1 cup pearled farro, rinsed
- 1 cup lima beans (frozen)
- 1 cup okra (frozen)
- 2 tablespoons basil, thinly sliced
- In a large pot heat the oil over medium-high heat. Add the onion and carrots stirring for about 5 minutes. Then add beans, okra, celery, garlic, thyme, salt and pepper. Cook, stirring a few times until the vegetables are softened, about 5 more minutes. Add canned tomatoes and stir to combine with the vegetables.
- In a seperate pot bring vegetable broth, and water to a boil. Add the leek and cayenne pepper and let simmer for 10 minutes. Then combine broth with vegetables.
- Once boiling add the farro, reduce liquid to a simmer over medium-low heat and cover soup. Cook for 25 minutes, or until farro grains are tender.