Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups fresh spinach (optional)
Grains and Broth
- 3/4 cup uncooked farro
- 6 cups vegetable broth
Seasoning
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Optional Toppings
- Grated Parmesan cheese for serving
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large pot over medium heat, then add diced onion, carrot, and celery. Cook for about 5 minutes until the vegetables soften.
- Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and start to brown slightly, enhancing their flavor.
- Add farro, broth, and thyme: Pour in the uncooked farro, vegetable broth, and dried thyme. Bring the mixture to a boil over medium-high heat.
- Simmer soup: Reduce the heat to low and let the soup simmer gently for 25 to 30 minutes, or until the farro is tender and the flavors meld together.
- Add spinach and season: Stir in the fresh spinach and cook until it wilts completely. Season the soup with salt and pepper to taste, adjusting for your preference.
- Serve: Ladle the warm soup into bowls and garnish with grated Parmesan cheese if desired, for an extra layer of richness.
Notes
- Rinse the farro under cold water before cooking to remove any dust or impurities.
- For added protein, consider stirring in a can of rinsed and drained white beans like cannellini or great northern beans.
- Spinach is optional but adds color and nutrients; alternatively, kale or Swiss chard can be used.
- Use vegetable broth for a vegetarian version; chicken broth can be substituted if not vegetarian.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
