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.