Yes, it’s only August, but it rained for ten minutes this weekend so we’re making SOUP. Is anything better than a warm bowl of soup on a gloomy day? This one is packed with creamy white beans, chewy farro, lots of fresh vegetables, and a rich broth simmered with olive oil and a parmesan cheese rind.
The parmesan rind is optional, but it makes the broth so flavorful! Whenever you get to the end of a wedge of cheese, just put the end in the freezer to throw in the next pot of soup you make. Or just cut the rind of the wedge you’re using to grate on top.
This soup comes together in just 30 minutes if you have leftover farro in the fridge, or a bag of Trader Joe’s 10 Minute Farro on hand. Try my Peach Farro Arugula Salad with Candied Hazelnuts or Apple, Date and Farro Bowl with Cripsy Prosciutto if you need more farro recipe ideas!
White Bean Tomato Soup with Farro
Ingredients
- 3 tbs olive oil
- 1 large onion chopped
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- salt and pepper to taste
- 1 tbs garlic minced
- pinch red pepper flakes
- 6 cups chicken or vegetable broth
- 1 can diced fire-roasted tomatoes
- 1 can cannellini beans
- parmesan rind
- 2 cups cooked farro about 2/3 cup uncooked*
- ½ cup spinach sliced into thin ribbons
- ¼ cup basil sliced into thin ribbons
- grated parmigiano reggiano for serving
Instructions
- In a large pot, heat the olive oil over medium heat until glistening. Add the chopped onion, celery, carrot and a large pinch each of salt and pepper. Cook, stirring occasionally, until onions are translucent and vegetables have softened, about 5 to 7 minutes.
- Add minced garlic and a pinch of red pepper flakes and cook for one more minute. Add the broth, tomatoes, beans and parmesan rind and bring to a boil. Lower heat to a simmer and continue cooking for 10 minutes.
- Add cooked farro, spinach and basil and simmer for two more minutes, until spinach is wilted. Taste for salt and pepper and serve warm with lots of grated parmigiano reggiano on top
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