Mediterranean Farro Soup
Mediterranean Farro Soup is a warm, hearty dish packed with nutty farro, fresh vegetables, and fragrant herbs like thyme and rosemary. This comforting soup is rich in flavor, full of nutrients, and perfect for a healthy meal on a chilly day.
Ingredients
- 1 cup farro whole, unprocessed
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 bay leaf
- 1 teaspoon lemon juice optional, for extra freshness
- Fresh parsley for garnish
Instructions
Prepare the farro:
- Rinse the farro under cold water and soak it in water for about 20 minutes to soften it.
Sauté the aromatics:
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and garlic, cooking until they soften and release their fragrance (about 2 minutes).
Cook the vegetables:
- Add chopped carrots and celery to the pot. Sauté for about 5 minutes until they begin to soften.
Add tomatoes and seasonings:
- Pour in the diced tomatoes (with juice), thyme, rosemary, bay leaf, salt, and black pepper. Stir well.
Add broth and farro:
- Pour in the vegetable broth and drained farro. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes until the farro is tender.
Final touches:
- Remove the bay leaf.
- Stir in lemon juice for added brightness (optional).
Serve and garnish:
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with crusty bread or a side salad.
Notes
- For extra protein, add chickpeas or white beans.
- If you want a thicker soup, let it simmer longer until the farro absorbs more liquid.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.