Hearty Vegetable and Farro Soup

December 6, 2019


December is a time for parties and celebrations and probably indulging a little more than normal. Are you craving a healthy meal? This soup is perfect because it is hearty and packed full of vegetables and fiber. This is also a great recipe to try a grain that some may not be sure how to prepare. Farro is an ancient grain that is a great source of protein, fiber, and other nutrients and is often found in the rice aisle at the grocery store.



2 Tbsp olive oil

3/4 cup chopped celery

1/2 cup yellow onion, diced

1 cup chopped bok choy or diced fennel

1 cup chopped carrots

1 tsp minced garlic

1/2 tsp fresh thyme, chopped

1/2 tsp salt

1 Tbsp tomato paste

1 15 oz. can diced tomatoes

4 cups vegetable stock

4 cups water

1 cup pearled farro (rinsed)

15 oz can cannellini beans (rinsed and drained)

1 cup frozen or fresh peas

2 Tbsp basil (thinly sliced) - optional for garnish

1/2 cup chopped parsley - optional for garnish

1/2 cup Parmesan cheese grated for garnish



1.  In a large pot over medium-high heat, heat the oil. Add celery, onion, bok choy or fennel, carrots, garlic, thyme, and salt. Saute for about 5 minutes, stirring occasionally until vegetables are softened. Stir in the tomato paste.

2.  Add the tomatoes, vegetable broth, and water. Increase heat to high and bring to a boil. Stir in the farro and beans, and reduce heat to a simmer. Cover soup and cook for 25 minutes, or until farro is tender.

3.  Add peas, cover, and simmer for 5 more minutes or until peas are tender. Season to taste with additional salt and pepper. Divide among bowls and garnish with parsley, basil, and Parmesan cheese.


Adapted from Jessicagavin.com


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