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Mediterranean Farro Soup

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

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

Method
 

Prepare the farro:
  1. Rinse the farro under cold water and soak it in water for about 20 minutes to soften it.
Sauté the aromatics:
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onions and garlic, cooking until they soften and release their fragrance (about 2 minutes).
Cook the vegetables:
  1. Add chopped carrots and celery to the pot. Sauté for about 5 minutes until they begin to soften.
Add tomatoes and seasonings:
  1. Pour in the diced tomatoes (with juice), thyme, rosemary, bay leaf, salt, and black pepper. Stir well.
Add broth and farro:
  1. Pour in the vegetable broth and drained farro. Stir everything together.
  2. 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:
  1. Remove the bay leaf.
  2. Stir in lemon juice for added brightness (optional).
Serve and garnish:
  1. Ladle the soup into bowls and garnish with fresh parsley.
  2. 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.