Skip to main content
LoginSign Up
Italian Farro and Vegetable Soup

Italian Farro and Vegetable Soup

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Farro, a type of wheat, cooks up with chewy texture and a nutty, subtly sweet flavor. It’s an ideal grain for adding substance to brothy soups like this one. When shopping, look for semi-pearled farro—the grains have had some of the germ and brand removed and therefore cook relatively quickly. Pearled farro will also work but the cooking time will be slightly shorter.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    large yellow onion, halved and thinly sliced

  • 1

    teaspoon dried thyme

  • Kosher salt and ground black pepper

  • 1

    cup semi-pearled farro (see note)

  • 28

    ounce can whole tomatoes, crushed by hand

  • 2

    quarts low-sodium chicken broth

  • 2

    medium zucchini, cut into ½-inch cubes OR 2 medium carrots, peeled, halved and thinly sliced OR 4 cups lightly packed torn kale leaves OR a combination

  • Optional garnish: Pesto OR chopped fresh flat-leaf parsley OR finely grated Parmesan cheese

In a large pot, heat the oil until shimmering. Add the onion, thyme, 1½ teaspoons salt and ½ teaspoon pepper. Cook, stirring, until the onion is translucent. Stir in the farro, then add the tomatoes with juices and the broth.

Simmer and cook, uncovered and stirring occasionally, for 20 minutes. Stir in the zucchini and cook until both the farro and zucchini are tender, about 5 minutes. Season with salt and pepper. Serve drizzled with oil.