This soup was a big hit at the Whole Grains Council’s 2011 conference in Portland, Oregon. The creative chef there cooked everything together, then separated the broth from the vegetables, beans and farro. We had the fun of adding hot broth to our cup o’ goodies – a great alternative to having lukewarm soup with mushy contents.
1 Tbsp Extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
⅓ cup loosely packed fresh flat-leaf parsley, chopped
2 tsps finely chopped fresh basil
1 clove garlic, minced
1 14 ½ ounce can diced tomatoes (not drained)
4 cups vegetable broth
½ cup farro or barley
1 can (14-19 oz) cannellini beans, rinsed
Freshly ground pepper to taste
2 Tbsp freshly grated Parmigiano-Reggiano cheese
Recipe courtesy of Judith Barrett, Eating Well. Visit the Eating Well website for more delicious, healthy recipes. Oldways photo.
Jim says: Not sure why this one doesn’t have more reviews, but it is fantastic. Eating it right now after it has been frozen for four-weeks, and it is phenomenal. Great flavor, great texture since it uses my favorite chewy grain, Farro.
Katherine-Oldways says: Thank you Jim! So glad you love it. Enjoy!
Jody Olson says: I love this soup. I used my new Ninja food processor to chop the onions, garlic, carrot, celery, basil and parsley and was concerned because the chop was very fine. It worked out so well, everything melted into the stock for an incredible flavor. I also used chicken broth instead of vegetable and added a tablespoon of tomato paste and some dried oregano. The leftovers I took were even better than the soup last night. This is a keeper!
mmoore says: We’re very glad you enjoyed it! Also happy to see people put their own twist on the recipes.
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