Rustic Farro Italian Soup

6
Servings
15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"Ive recently been introduced to the ancient grain Farro and love the flavor and texture. Found a recipe on Whole Foods website and just had to try it . . . with a few adjustments of course!"

Original recipe yields 6 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (516.5 g)
  • Calories 559.6
  • Total Fat - 36.2 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 67.7 mg
  • Sodium - 1917.5 mg
  • Total Carbohydrate - 35.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 7.3 g
  • Protein - 23.7 g
  • Calcium - 76.1 mg
  • Iron - 4.9 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.7 mg

Step 1

To large soup pot heat olive oil over medium high heat and saute onions, carrots garlic and celery until onions are translucent.

Step 2

Add sausage and saute until it begins to turn brown; then add mushrooms (if using) and continue to cook stirring often.

Step 3

When mushrooms have released their moisture, add tomatoes, broths, wine, crushed red pepper and farro (drained); cover and bring to a boil.

Step 4

Reduce heat and simmer for 45 minutes .

Step 5

Add kale, salt, pepper and continue to simmer another 15 minutes or until the farro is almost tender. Stir in Thyme.

Step 6

Serve soup hot with grated parmesan cheese sprinkled on top.

Tips & Variations


No special items needed.

dianegrapegrower

Thia was really, really good! Used 10 minute farro from Trader Joes, which saved the soaking time. All the chopping was a bit of work - but that's true of most vegetable soups. I would say it served 4-5, rather than 8-10, but my soup bowls may be generous.

review by:
(4 Oct 2015)