Hearty Farro is a healthy whole grain that provides chewy texture and nutty flavor in this fat-free, vegan soup. This Italian recipe is based on a Mario Batali original. Full of seasonal winter vegetables, this makes a comforting, satisfying meal to get you through the cold season.
115-ounce can Berlotti beans (or other small bean red kidney or navy beans )
1zucchinidiced
2tablespoonchopped fresh basil
1/4cupfrozen peas
salt and pepperto taste
Instructions
To make the Farro Italian Vegetable Soup: Place the leek, carrot, and parsnip in a large pot. Cover and cook over medium heat, 10-12 minutes, stirring often to prevent burning. When the vegetables are golden brown around the edges and starting to stick to the pot, add the tomato paste. Let the paste singe (caramelize and turn a darker brick-red color) for 1-2 minutes.
Add the farro, garlic, vegetable stock, and water. Cover, bring to a simmer, and simmer until faro is tender but not falling apart, about 20 minutes.
To finish the soup: Drain and rinse beans. Add to the pot alond with the zucchini. Cook for 2 minutes, until the zucchini is tender. Turn off the heat. Add the peas, and basil. Put the lid on and let the soup sit for five minutes. Taste to adjust seasoning.