tuscan-farro-soup

🥘 Ingredients

• extra virgin olive oil
  2 tbsp
• medium red onion (halved and thinly sliced)
  1
• carrots (peeled and sliced into 1/4-inch thick rounds)
  1 to 2
• celery sticks (chopped)
  2
• Kosher salt
  to taste
• large garlic cloves (minced)
  2
• whole San Marzano tomatoes
  28-ounce can
• low-sodium vegetable or chicken stock
  6 cups
• white beans (drained and rinsed)
  15-ounce can
• farro (rinsed)
  1 cup
• Parmesan rind
  1-inch
• fresh baby spinach (packed)
  2 cups
• parsley (chopped)
  1 cup
• red wine vinegar
  2 tbsp
• Parmesan

🍳 Cookware

• Dutch oven
• pot

1. 1

   In a large Dutch oven or pot , heat extra virgin olive oil over medium heat until shimmering. Add the medium red onion , carrots , and celery sticks . Season with Kosher salt and cook, tossing occasionally until the vegetables have softened.

   extra virgin olive oil: 2 tbsp, medium red onion: 1 (halved and thinly sliced), carrots: 1 to 2 (peeled and sliced into 1/4-inch thick rounds), celery sticks: 2 (chopped), Kosher salt: to taste
2. 2

   Add the large garlic cloves and toss for ⏱️ 30 seconds or so, then add the whole San Marzano tomatoes , low-sodium vegetable or chicken stock , white beans , farro , and Parmesan rind .

   large garlic cloves: 2 (minced), whole San Marzano tomatoes: 28-ounce can, low-sodium vegetable or chicken stock: 6 cups, white beans: 15-ounce can (drained and rinsed), farro: 1 cup (rinsed), Parmesan rind: 1-inch
3. 3

   Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer. Allow the soup to simmer until the farro is tender, about ⏱️ 30 minutes or so.
4. 4

   Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup). Stir in the fresh baby spinach , parsley , and red wine vinegar .

   fresh baby spinach: 2 cups (packed), parsley: 1 cup (chopped), red wine vinegar: 2 tbsp
5. 5

   Serve with grated Parmesan for serving.

   Parmesan