farro soup

Farro Soup

Meatless Monday (or any day) option! Those of you who have been around here long enough know that I love meat, but for health and environmental reasons (to name a few), we try to limit our meat consumption.  My biggest problem is when I cook vegetarian meals, my household often feels hungry afterward.

This farro soup I made was easy, and everyone was full through the rest of the night.  So, if you’re looking for a tasty, vegetarian dish that keeps you full all night, this is the one.  (But, if you wanted to slip in some sausage, I’m sure it would taste great too) Enjoy!

1 onion, diced
3 stalks of celery, diced
3 carrots, diced
2 cloves garlic, minced
2 cups tomato, diced (ok to use canned, and liquid from can)
2 14 oz cans of white beans (Great Northern or cannelloni), well drained 
1 cup farro or barley
6 cups vegetable stock
salt and pepper, to taste
2 Tbsp chopped parsley
1/4 chopped basil (optional)
shaved parmesan cheese
lemon slices (optional)

In a large stockpot, sauté the onion, celery, and carrots, until onion is translucent, about 5-10 minutes. Sprinkle some salt while vegetables are sautéing.  Add garlic and stir for another 30-60 seconds.

Add tomatoes, farro, beans, stock, and more salt and pepper.  Turn heat to high to get to a boil, then reduce heat until simmering.  Simmer for 30-45 minutes or until farro is cooked through.  Add parsley and basil.

Ladle soup into bowls and top with parmesan cheese and lemon juice, if desired.

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