Hearty Vegetable Soup with Farro

As I’m sure you’ve noticed, this has been the winter of soup in the Cheater Bites kitchen.  Could have something to do with the fact that it’s been snowing non-stop in Pittsburgh for 3 solid months…

I recently made a big batch of vegetable broth, so I had lots of veggies in my fridge.  Then on a snowy afternoon, I just threw this together hoping for the best.  I sort of impressed myself.  Hope you like it!
hearty veggie & farro soup | Cheater Bites

you will need:
olive oil
1 medium onion, chopped
3 cloves garlic, minced
¾ cup carrots, chopped
4 large stalks celery, sliced
salt & pepper
crushed red pepper
8 cups vegetable broth
1 sprig fresh rosemary
5 sprigs fresh thyme (pull the leaves off of 3 and leave the other 2 whole)
1 cup farro
1 can fire roasted crushed tomatoes
1 – 15 oz. jar cannellini beans, rinsed
3 cups kale, chopped
pecorino cheese for serving

In a large soup pot, heat a few tablespoons of olive oil over medium heat.  Add onions and cook until translucent, about 7 minutes.  Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add carrots and celery, season with salt, pepper and crushed pepper.  Sauté until vegetables are softened, about 8 minutes.

Add vegetable broth and fresh herbs and increase the heat to medium-high.  If you don’t have fresh herbs available, substitute with ¼ teaspoon of dried rosemary and ½ teaspoon of dried thyme.  Bring mixture to a boil, then turn down to medium-low heat and simmer for about 5 minutes.  Add farro, tomatoes and cannellini beans and cook for 10 minutes more.

Add the kale and cook until just wilted, about 5 minutes.  Taste and adjust salt and pepper accordingly.  Serve in large bowls topped with a handful of grated pecorino (or parmesan) cheese.

This  reheats beautifully and surprisingly, the ingredients keep their integrity…no mushy soup here!

serves: 6
time: 50 minutes
CB original

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