Deliciously thick, creamy, chewy, little nutty flavour in the farro soup make this soup a quite different from basic one. Pureed white beans, tomatoes, and vegetables like carrot, onions, garlic, and ginger used in it which gives the soup creamier and thick consistency. If you want the soup little thinner you can use vegetable stock as much as you need.
Ingredients for Farro Soup with Hearty Vegetables:-
One Tablespoon – Olive Oil
One Large – Onion(diced)
One Stalk – Celery(diced)
Two Cloves – Garlic(minced)
One – Carrot(diced)
Two Cups – White Beans(cooked and divided)
One Cup – Tomatoes(chopped)
Four Cups – Vegetable stock
Half Cup – Farro
Half Teaspoon – Salt
Pepper To Taste
Small Bunch Of Parsely To Garnish
Directions of Farro soup:-
In a large pan heat oil over medium heat.
Add onion and fry till transparent then add the minced garlic. Fry for a minute or two until fragrant then add the celery and carrot. Fry, stirring regularly, until beginning to soften or about five minutes.
Meanwhile, take half the beans and place them in a food processor along with the chopped tomatoes.
Process until pureed.
Now add the bean puree, three cups of vegetable stock, farro, and remaining whole beans to the pan.
Bring to a boil then reduce the heat to a simmer.
Simmer until the farro is tender yet firm. It takes thirty to forty minutes to cook. If you want your soup to be thinner add as much of the vegetable stock as you like.
Add salt and pepper to taste.
Serve your farro soup with bread garnished with fresh parsely and a drizzle of olive oil if desired.
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