Vegetable Farro Soup

A comforting and filling blend of carrots, celery, onion and tomatoes cooked with white beans and farro, topped with a ton of parmesan cheese.

Ingredients

• 1 onion, chopped
• 3 celery stalks, chopped
• 3 carrots, peeled and sliced
• 2 garlic cloves, minced
• 1 cup farro
• 1 can white beans, drained and rinsed
• 1 28 ounce can whole tomatoes
• 4 cups chicken (or vegetable) stock
• 2 tablespoons Mediterranean Medley Extra Virgin Olive Oil 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons Traditional Aged Dark Balsamic Vinegar
• Grated parmesan for serving

Instructions

1. Heat olive oil in pot over medium heat. Add onion, celery, carrots, salt and peppers. Cook for about 10 minutes.

2. Add garlic and cook for another minute then add the farro, balsamic vinegar, beans, tomatoes and stock. Break the tomatoes up with your spoon.

3. Bring to a boil then simmer for 45 minutes to an hour until the farro is tender.

4. Top with lots of parmesan.

Takes 1 hour

Serves 4-6