You HAVE to make this soup. It’s easy. It’s delicious. It’s hearty. It’s healthy. It’s budget-friendly. It makes great leftovers. Seriously, folks, there’s no downside here.
The key ingredient to this soup is farro. I found organic farro at Whole Foods, but it should be fairly easy to get your hands on. If you’ve never tried it, I urge you to give it a go. This ancient grain is loaded with protein and fiber and has a slightly chewy texture. It’s nutritionally similar to quinoa, but the taste is superior.
I’d like to make a few notes about this recipe before we dive in. As always, the food you cook is only as good as the quality of the ingredients you put in it. In my opinion, organic is always best. When purchasing San Marzano tomatoes make sure they’re authentic. Look for the tomatoes imported from Italy that are certified San Marzanos- this makes a big difference in flavor and texture. Lastly, use the freshest produce you can get your hands on. This ensures maximum nutrient content.
Without further ado, here’s the recipe. You will not regret making this.
Farro, Spinach, and Cannellini Minestrone Soup
3 tbsp olive oil
1 small onion, chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
3 garlic cloves, minced
32 oz San Marzano tomatoes
2 cups vegetable stock
4 cups water
1 cup Farro, rinsed
1 bay leaf
1 tbsp parsley, chopped
1 tbsp dried oregano
1 cup dried cannellini beans, soaked overnight and cooked
2 cups spinach
Salt and pepper to taste
Heat olive oil over medium high heat in a large pot. Add onions, carrots, and celery and sautee for 5 minutes or until slightly soft. Add garlic and sautee until fragrant. Place tomatoes, stock, water, Farro, bay leaf, parsley, and oregano into the pot. Bring to a boil, add salt and pepper to taste, and simmer for 20 minutes covered. Remove lid and stir in beans and spinach. Cook for another 5 minutes, or until spinach wilts. Correct seasonings and serve with crusty bread and a garnish of parmesan cheese.