Tuscan Farro Soup
Pearled farro, white beans, and spinach simmer together in a single pot with garlic and tomato broth. A warm, hearty vegetarian soup ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 10g
Ingredients
- 1 cup pearled farro
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz) canned white beans, drained and rinsed
- 4 cups vegetable broth
- 3 cups fresh spinach, roughly chopped
- 3 cloves garlic cloves, minced
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute.
- 2
Pour in the broth, tomatoes with their liquid, and farro. Stir well and bring to a boil.
- 3
Reduce heat to medium-low and simmer uncovered until farro is tender, about 12 minutes, stirring occasionally.
- 4
Stir in white beans and cook for 2 minutes until heated through.
- 5
Add spinach in batches, stirring until wilted, about 1 minute total. Season with salt and black pepper.
- 6
Ladle into bowls and drizzle with olive oil. Serve hot.
Tools you’ll need
- large pot (4-5 quarts)
- wooden spoon
- ladle
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