Best Farro And Vegetable Soup Recipes

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SPRING VEGETABLE-FARRO SOUP



Spring Vegetable-Farro Soup image

This healthy vegetable soup gets a big flavor boost from a double dose of Parmigiano cheese. We use the Parmesan rind to give the broth a cheesy, umami punch!

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces pancetta, diced
3 spring onions or 1 bunch scallions, sliced (dark green parts separated)
3 carrots, cut into 1/2-inch pieces
1 cup quick-cooking farro
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/3 cup grated Parmesan cheese, plus 1 small piece rind
1 zucchini, cut into 1/2-inch pieces
1/2 pound sugar snap peas, trimmed and sliced 1/2 inch thick
1/2 cup torn fresh basil
Finely grated zest of 1/2 lemon

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.
  • Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper.
  • Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.

Nutrition Facts : Calories 530, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 47 milligrams, Sodium 1267 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams

FARRO AND VEGETABLE SOUP



Farro and Vegetable Soup image

This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though they are less common now. Traditionally, the grain is simmered with a mutton, prosciutto or ham bone. I use Parmesan rinds to enrich the flavor of this version.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 3h

Yield Serves six to eight

Number Of Ingredients 15

1 1/2 cups farro (spelt), rinsed
1 ounce (about 1 cup) dried porcini mushrooms
1 tablespoon extra virgin olive oil
1 onion, chopped
1/2 pound carrots, chopped
2 celery stalks with leaves, chopped
1/2 pound cabbage, shredded or finely chopped
2 to 4 large garlic cloves, to taste, minced
A bouquet garni made with a bay leaf, a few sprigs of thyme and parsley, and a couple of Parmesan rinds, all tied in a cheesecloth
2 tablespoons tomato paste
2 1/2 quarts water, chicken stock or vegetable stock
Salt
freshly ground pepper
1/4 cup chopped fresh parsley
2 ounces Gruyère cheese, grated 1/2 cup Parmesan may be substituted

Steps:

  • Soak the farro just covered in water for one hour or longer. Drain.
  • Meanwhile, place the dried mushrooms in a bowl or Pyrex measuring cup, and pour on two cups boiling water. Let them sit for 15 to 30 minutes until softened. Place a strainer lined with cheesecloth or paper towels above a bowl, and drain the mushrooms. Squeeze over the strainer, then rinse in several changes of water to get rid of any sand. Chop coarsely and set aside.
  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, for three to five minutes until it begins to soften. Add the chopped carrots, celery and cabbage, and cover. Turn the heat to medium-low, and cook, stirring often, for five to 10 minutes until the mixture is tender and fragrant. Add the garlic, and cook, stirring, for a minute until fragrant. Add the soaked mushrooms and their liquid, the farro, bouquet garni, tomato paste and the water or stock. Bring to a boil, add salt, reduce the heat, cover and simmer one hour until the farro is tender and the soup fragrant. If it seems too thick, thin out with more water or stock. Add pepper, and adjust salt. Remove the bouquet garni, and stir in the parsley. Serve, passing the cheese for sprinkling.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1005 milligrams, Sugar 6 grams

TUSCAN FARRO SOUP



Tuscan Farro Soup image

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Provided by Mark Bittman

Categories     dinner, weekday, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

Steps:

  • Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
  • Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams

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