Vegetable Farro Soup

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, chopped

• 3 ribs celery, chopped

• 3 carrots, sliced into thin rounds or half rounds if large

• 4 cloves garlic, minced

• ¾ cup dry farro, rinsed

• 1-2 teaspoons Italian seasoning

• 1 teaspoon dried basil

• 1 teaspoon salt, or to taste

• 1 teaspoon black pepper

• 6 cups low sodium vegetable broth or bone broth

• 15 ounce can diced tomatoes

• 1-2 gold potatoes, chopped into ¾-inch pieces

• ¾ cup frozen green beans

Instructions

1. Heat olive oil in a Dutch oven or large pot over medium heat. Once the oil is hot, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

2. Add the garlic and stir for 30 seconds until fragrant.

3. Stir in the farro, Italian seasoning, dried basil, salt, and pepper.

4. Pour in the vegetable broth and diced tomatoes. Stir to combine, then bring the mixture to a simmer. Reduce the heat to maintain a low simmer, cover the pot, and let it cook.

5. Simmer the soup for 25 minutes, then add the chopped potatoes. Cover the pot again and continue simmering for 20-35 minutes, or until the barley is tender. Add the frozen green beans during the last 5 minutes of cooking. Enjoy!

Notes

1. Slow Cooker Instructions:

   • Sauté the onion, celery, and carrots in olive oil on the stove. Add garlic and cook for 30 seconds.

   • Transfer everything to the slow cooker. Add the remaining ingredients and stir.

   • Cover and cook on high for 4 hours or low for 8 hours, until the barley and vegetables are tender.

2. Storage Instructions:

   • Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.