Description
A cozy and nutritious vegetarian farro soup with hearty grains, tender vegetables, and rich seasoning—perfect for plant-based eaters craving comfort and flavor.
Ingredients
3/4 cup pearled farro (uncooked)
1 tablespoon olive oil
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
6 cups low-sodium vegetable broth
1 (14 oz) can diced tomatoes (no salt added)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 bay leaf
2 cups chopped kale or spinach
Salt to taste
Optional: lemon juice, fresh parsley, or red pepper flakes for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
2. Stir in the garlic, thyme, smoked paprika, and a pinch of salt. Cook another 30 seconds until fragrant.
3. Pour in the diced tomatoes (with juice), broth, bay leaf, and farro. Bring to a gentle boil.
4. Reduce heat and simmer uncovered for 30–35 minutes until farro is tender but chewy.
5. In the last 5 minutes, stir in kale or spinach. Let wilt but keep vibrant.
6. Remove bay leaf. Taste, adjust salt or pepper. Squeeze lemon juice for brightness if desired.
7. Serve hot, topped with parsley, red pepper flakes, or a drizzle of good olive oil.
Notes
Swap farro with barley or quinoa for variation.
Add white beans or chickpeas for extra protein.
Use mushroom broth for a richer umami flavor.
Freezes well—perfect for batch cooking and meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: farro soup, vegetarian soup, plant-based recipes, hearty soup