tuscan-farro-soup

🥘 Ingredients

• extra virgin olive oil 2 tbsp
• medium red onion 1
• carrots 1 to 2
• celery sticks 2
• Kosher salt to taste
• large garlic cloves 2
• whole San Marzano tomatoes 28-ounce can
• low-sodium vegetable or chicken stock 6 cups
• white beans 15-ounce can
• farro 1 cup
• Parmesan rind 1-inch
• fresh baby spinach 2 cups
• parsley 1 cup
• red wine vinegar 2 tbsp
• Parmesan

1. 1

   In a large Dutch oven or pot , heat extra virgin olive oil over medium heat until shimmering. Add the medium red onion , carrots , and celery sticks . Season with Kosher salt and cook, tossing occasionally until the vegetables have softened.
2. 2

   Add the large garlic cloves and toss for 30 seconds or so, then add the whole San Marzano tomatoes , low-sodium vegetable or chicken stock , white beans , farro , and Parmesan rind .
3. 3

   Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer. Allow the soup to simmer until the farro is tender, about 30 minutes or so.
4. 4

   Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup). Stir in the fresh baby spinach , parsley , and red wine vinegar .
5. 5

   Serve with grated Parmesan for serving.