Tuscan Farro Soup with White Beans and Vegetables

Name: Tuscan Farro Soup with White Beans and Vegetables
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Italian
Ingredients: Extra virgin olive oil, (I used the Italian Nocellara EVOO); 1 medium red onion, (halved and thinly sliced); 1 to 2 carrots, (peeled and sliced into ¼-inch thick rounds); 2 celery sticks, (chopped); Kosher salt; 2 large garlic cloves, (minced); 6 cups low-sodium vegetable or chicken stock; 1 28- ounce can whole San Marzano tomatoes; 1 15- ounce can white beans, (drained and rinsed); 1 cup farro, (rinsed); 1- inch Parmesan rind; 2 cups fresh baby spinach, (packed); 1 cup chopped parsley; 2 tablespoons red wine vinegar; Grated Parmesan for serving

Instructions

Prep:5minCook:35min

This easy, hearty, protein-rich farro soup is so comforting! Saute a few vegetables, add canned beans, tomatoes, stock, and farro. Let it simmer for about 30 minutes. Then stir in some spinach and fresh herbs. You’ll have a big pot of flavor-packed soup, perfect for chilly evenings. It’s also ideal for batch-cooking, as it freezes well! Serve it as is, or with some crusty bread.

Tuscan Farro Soup with White Beans and Vegetables

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