Farro and Vegetable Soup
8 servings
225 minutes
Farro and vegetable soup is a true embodiment of Italian rustic cuisine, rich and aromatic, warming on cool days. Farro, an ancient grain with a nutty flavor, adds depth to the soup while white mushrooms provide earthy notes. Vegetables—carrots, celery, cabbage—create a juicy base that reveals the richness of natural flavors. Garlic and tomato paste infuse the dish with Italian character while fresh herbs add lightness. Serving it with Gruyère cheese gives a creamy texture and completes the gastronomic experience. This soup is perfect as a standalone dish or as a prelude to lunch, pairing wonderfully with crusty bread and a glass of dry wine.
1
Soak farro grains in water for 1 hour or more. Drain the water.
2
Meanwhile, place the mushrooms in a heatproof dish and cover with 1-2 cups of boiling water for 15-30 minutes until they soften.
- White mushrooms: 30 g
3
Place the herb bundle in a sieve and pour the mushroom water over a bowl. Let the water drain, then rinse under cold water to remove small grains of sand. Chop coarsely and set aside.
4
Heat oil over medium heat in a large pot. Add onion and sauté for 5 minutes until soft. Add carrot, celery, cabbage, and cover. Reduce heat and cook for 5-10 minutes, stirring constantly, until the mixture is soft and fragrant.
- Extra virgin olive oil: 1 tablespoon
- Onion: 1 head
- Carrot: 270 g
- Celery stalk: 2 stems
- White cabbage: 270 g
5
Add garlic and cook for another minute until fragrant. Add mushrooms, mushroom broth, herb bundle, tomato paste, and pour in water or broth.
- Finely chopped garlic: 3 cloves
- White mushrooms: 30 g
- Tomato paste: 2 tablespoons
6
Bring to a boil, add salt, reduce heat, cover and simmer for 1 hour until the farro is tender and the soup is fragrant. If the soup is too thick - dilute with water or broth. Remove the herb bundle and add parsley.
- Green: 70 g
- Salt: to taste
- Ground black pepper: to taste
7
Serve it on the table with cheese.
- Gruyere cheese: 60 g