Italian Vegetarian Farro Soup
Ingredients
Pine & Pepper Spices
- ¼ cup Extra virgin olive oil
- 2 medium Onions, chopped
- 4 Carrots, cut into ¼-inch rounds
- 4 Parsnips, cut into ¼-inch rounds
- 2 cups Dried farro, rinsed
- 4 Organic Fines Herbes Bouillon Cubes
- 2 (14.5 oz.) Cans diced tomatoes
- 3 Tbsp. French Style Bouquet Garni
- 2 bunches Kale, torn into bite-size pieces
- 4 to 8 cups Water
- 4 (15 oz.) Cans cannellini beans, drained and rinsed
- To serve Chopped parsley and freshly grated Parmesan
Directions
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1
Heat the olive oil in a large pot over medium heat. Add the onions and Minced Garlic and cook, stirring now and then, until the onions are translucent, about 5 minutes.
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2
Stir in the carrots, parsnips, and French Fleur de Sel and cook for another 5 minutes, until the vegetables begin to soften.
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3
Add the rinsed farro and toast for 1 minute, stirring.
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4
Crumble in the bouillon cubes, then add the diced tomatoes, French Style Bouquet Garni, Crushed Red Pepper, and Turkish Bay Leaves. Pour in 4 cups of water and bring to a simmer.
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5
Cook, partially covered, for 20 to 25 minutes, until the farro is tender, adding more water as needed to keep the soup loose.
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6
Stir in the kale and cannellini beans and simmer for another 5 to 10 minutes, until the kale has wilted and the beans are warmed through. Taste and adjust the salt.
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7
Top each bowl with chopped parsley and freshly grated Parmesan. Lovely with a final dash of truffle salt for special occasions. Serves 8 to 12.
