vegetarian italian farro soup recipe

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 carrots, cut into ¼" thick rounds
2 parsnips, cut into ¼" thick rounds/chunks (or sub extra carrots)
1 cup dry farro, rinsed
4 cups broth/stock of choice
1 14.5-ounce can diced tomatoes
½ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
2 dry bay leaves
1 bunch kale, torn into bite-sized pieces
2-4 cups water, optional, as needed
1 large can cannellini beans, drained & rinsed
parmesan cheese, optional (omit for vegan)
fresh parsley, chopped, optional / garnish

Instructions

1.Heat oil in a large pot over medium heat. Add onions and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes. While the onions and garlic saute,

I did the "chop and drop" method to peel & cut my carrots and parsnip and add to
the cooking veggies.

Otherwise, you can add the carrots and parsnips with the onion.
2.Add farro, and stir till farro is coated in oil, about 1 minute.
3.Add broth/stock, tomatoes, salt, basil, red pepper flakes, and bay leaves. Bring to a boil. Cover and reduce to simmer. Cook for 20 minutes.
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vegetarian italian farro soup recipe