Farro and vegetable soup is a healthy and nutritious dish that combines the rustic taste of farro with the freshness of vegetables. Typical of Italian cuisine, this soup is perfect for colder days. Farro, an ancient cereal rich in fiber, gives the soup a pleasantly thick texture and a slightly nutty flavor. Fresh vegetables, such as carrots, onions, celery and leeks, add color and flavor to the soup. Seasoned with parsley and bay leaf, this soup is a delicious and healthy vegetarian option.
Rinse the farro well; it is important to remove all the dust from the grains, otherwise when brought to a boil it creates a scum on the surface of the water similar to milk boiling.
Soak the farro for at least 6 hours and cook for half an hour.
Cooking time depends on the freshness of the farro: for the one I had, 20 minutes of cooking were enough.
Add the cleaned vegetables cut into pieces together with the bay leaf.
Finish cooking and, when serving, enrich the soup with chopped parsley, tamari (a couple of tablespoons) and oil.
The secret of this soup is the bay leaf: don't forget it!
Pot
Knife
Cutting board
Frying pan
Store in the refrigerator in an airtight container for up to 3 days
Vegetarian recipe
Italy
| Energy (kcal) | 50.84 |
| Carbohydrates (g) | 9.55 |
| of which Sugars (g) | 5.1 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.14 |
| Fiber (g) | 2.34 |
| Sale (g) | 0.03 |
