Description
There’s something endlessly comforting about a warm bowl of farro soup—earthy, nutty grains in a tomato-rich broth with hearty vegetables. This recipe brings both nutrition and flavor to your table, perfect for cozy nights or nourishing meals.
Ingredients
Farro (whole grain) – 3/4 cup
Olive oil – 2 tablespoons
Yellow onion, diced – 1 medium
Carrots, sliced – 2 large
Celery stalks, chopped – 2
Garlic cloves, minced – 3
Tomato paste – 1.5 tablespoons
Vegetable broth – 6 cups
Tuscan kale, chopped – 2 cups
Dried thyme – 1 teaspoon
Dried oregano – 1 teaspoon
Sea salt & black pepper – To taste
Instructions
1. In a large Dutch oven, heat olive oil over medium. Sauté onions, carrots, and celery until soft and slightly caramelized—about 8 minutes.
2. Stir in garlic, tomato paste, oregano, and thyme. Cook another 1–2 minutes until fragrant.
3. Add farro and stir to coat in the aromatics. Let it toast for a minute.
4. Pour in vegetable broth. Bring to a boil, then reduce to a simmer.
5. Simmer uncovered for 30 minutes or until farro is tender. Stir in kale during the last 5 minutes of cooking.
6. Season with salt and pepper to taste. Ladle into bowls and serve with sourdough on the side.
Notes
You can substitute kale with spinach or Swiss chard.
For extra protein, add chickpeas or white beans.
Soaking farro overnight will reduce cooking time by about 25%.
For a creamier texture, blend 1 cup of soup and stir back in.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian / Pacific Northwest
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: farro soup, vegetarian soup, kale soup, healthy soup, ancient grains