Empty My Fridge
Farro Soup, Tuscan-style!
Ingredients
- Red onion · halved thinly sliced1
- Carrot · peeled sliced1–2
- Celery · chopped2
- Salt
- Garlic · minced2
- Chicken stock6 cups
- Tomato1
- White bean · drained rinsed1
- Farro · rinsed1 cup
- Parmesan cheese · grated1
- Spinach2 cups
- Parsley · chopped1 cup
- Red wine vinegar2 tbsp
Instructions
- Put the sliced red onion, carrots and celery into a large pot with olive oil and a pinch of kosher salt, and cook until softened.
- Add the minced garlic, the San Marzano tomatoes, the drained and rinsed white beans, the rinsed farro, the stock and the Parmesan rind.
- Cover and simmer, leaving it undisturbed for about 30 minutes.
- Stir in the baby spinach, chopped parsley and red wine vinegar until the spinach wilts, then serve with grated Parmesan.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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