Rustic Italian Vegetable & Farro Soup with Herb Crostini
25min
45min
2
425
Chef's Note
For an extra layer of flavor, save parmesan rinds in your freezer to add to soups like this one. They infuse the broth with a rich umami quality without overpowering the vegetables. If you don't have fresh herbs, use 1/3 the amount of dried herbs instead.
Tags
Ingredients
1/2 cup farro
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery stalks, diced
3 cloves garlic, minced
1 small zucchini, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 leaf bay leaf
1 teaspoon rosemary, fresh, chopped
1 teaspoon thyme, fresh, chopped
1 piece parmesan rind (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 loaf baguette, sliced diagonally
1 clove garlic, for rubbing crostini
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Instructions
- 1
Rinse 1/2 cup farro under cold water and set aside.
- 2
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves and cook for another minute until fragrant.
- 4
Add 1 diced zucchini and continue cooking for 3 minutes.
- 5
Add the rinsed farro, 1 can drained cannellini beans, 1 can diced tomatoes with their juice, 4 cups vegetable broth, 1 bay leaf, 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme, and the parmesan rind if using.
- 6
Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to a simmer.
- 7
Cover and cook for about 30 minutes, or until the farro is tender but still has a slight chew. Stir occasionally.
- 8
While the soup simmers, preheat the oven to 375°F (190°C).
- 9
Place the baguette slices on a baking sheet and brush with the remaining 1 tablespoon olive oil.
- 10
Bake for 8-10 minutes until golden and crisp.
- 11
Remove the crostini from the oven and immediately rub each slice with the cut side of a garlic clove.
- 12
In a small bowl, mix 2 tablespoons chopped basil and 2 tablespoons chopped parsley. Sprinkle the herb mixture over the warm crostini.
- 13
Remove the bay leaf and parmesan rind (if used) from the soup before serving.
- 14
Ladle the hot soup into bowls and serve with herb crostini on the side.
Nutrition Information (per serving)
425
18g
65g
12g
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