Farro Vegetable Soup
This delicious soup is inspired by soup I ate in Italy (but I think my version is even more flavorful!). It's simple, nutritious, and pretty much the perfect meal to eat all throughout fall and winter.
Servings 8 servings
Ingredients
- 1 onion, diced
- 2 carrots, chopped
- 2 ribs celery, sliced
- 2 cloves garlic, minced
- 4 potatoes, chopped (mine weighed 1.6 lbs)
- 1 cup uncooked farro
- 6 cups water
- 2 tsp salt
- 1 TBSP italian seasoning
- 1 tsp smoked paprika
- 1 14-oz can tomato sauce (or 3 TBSP tomato paste)
- 1 14-oz can white beans or kidney beans
- 2 TBSP nutritional yeast
- 2 TBSP red wine vinegar (or lemon juice)
- 1 cup frozen peas
- 2 cups chopped kale or spinach
- chopped basil, hot sauce, or red pepper flakes for topping
Instructions
Stove Top
- Saute onions, celery, and carrrots for about 5 minutes until fragrant. Add garlic and stir.
- Stir in water, tomato sauce, potatoes, farro, spices, and salt. Let simmer 30 minutes, or until farro is tender.
- Add kale or spinach (if using), and stir until wilted. Add nutritional yeast, vinegar, beans and peas. Add additional salt and pepper if desired, to taste.
- You may enjoy adding fresh chopped basil, red pepper flakes, or hot sauce to your soup.
Instant Pot
- Press the saute button and set for 5 minutes. Add onion, celery, and carrots and stir. Add garlic at the end.
- Stir in water, tomato sauce, potatoes, farro, spices, and salt. Set to high pressure for 10 minutes. It will take about an additional 10 minutes to get to pressure, so don't get your hopes up that you can eat in 10 minutes quite yet. ;)
- Once timer beeps, you can do a quick or natural release. Add kale or spinach (if using), nutritional yeast, vinegar, beans and peas. Add additional salt and pepper if desired, to taste.
- You may enjoy adding fresh chopped basil, red pepper flakes, or hot sauce to your soup.
