I took this photo outside to illuminate the fact that, while it is technically spring time, it is lightly snowing. Giving us another day to enjoy some homemade soup! This soup is inspired by nytcooking, Tuscan Farro Soup. I added a few additional ingredients, but it’s another one that you can pretty much use whatever veggies you have on hand. I had farro in my pantry, but brown rice, barley, maybe even quinoa would work nicely, too. Farro is an extremely nutritious grain. It’s an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. So, if you haven’t tried it yet, you may want to! Google around and you will find some interesting recipes.
**I threw a Parmesan rind in there during the last 30 minutes on the stove. copycatchef_ct 👩🏻🍳 Farro Vegetable Soup
2 Tbs Olive Oil
2 C chopped onion
2 C chopped celery, with leaves
2 large carrots, peeled and chopped
1 tsp minced garlic
2 C Italian tomatoes, canned, chopped
6 C chicken broth
1 C farro
1 C Great Northern Beans Soaked
1 head escarole, chopped
1/2 C dry white wine
1 tsp black pepper
1/4 c chopped fresh parsley
1/4 c basil leaves, chiffonade
1/4 tsp cayenne pepper (if wanted)
In a large saucepan, with a tight fitting cover, heat oil. Sauté onion, celery and carrot until soft. Add garlic, tomatoes, chicken stock, farro, beans, wine and pepper. Stir well, cover and cook until farro is tender, about an hour. (About 30 minutes in, add chopped escarole.) If the farro starts to absorb the liquid too much, add more stock, water, wine or combine them.
Add basil, parsley and cayenne (if using), and simmer for 5 more minutes.
Serve hot with Parmesan. https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup