Luccan Farro Soup Mark Bittman
Warm, hearty, and packed with rustic Italian flavors, Mark Bittman's Luccan Farro Soup is the ultimate comfort food for soup enthusiasts. This wholesome recipe combines chewy farro, tender kale or Swiss chard, and a medley of aromatic vegetables simmered in a rich tomato-infused vegetable stock. Enhanced with fresh thyme and a hint of garlic, this nourishing soup is as satisfying as it is simple to make. Perfect for a cozy lunch or dinner, it comes together in just over an hour and serves four generously. Top it off with grated Parmesan for a creamy finish, or enjoy it as a delightful plant-based option. Ideal for chilly evenings or as a make-ahead meal, this farro soup is a healthy, flavorful dish you’ll want to revisit again and again. Keywords: Luccan farro soup, Mark Bittman recipe, hearty Italian soup, vegetarian soup, farro soup recipe.
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Recipe Information
Ingredients
- 1 cup farro
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 cloves garlic cloves, minced
- 1 14-ounce can canned tomatoes, crushed
- 6 cups vegetable stock or water
- 2 cups kale or Swiss chard, chopped
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional for serving)
Instructions
Rinse the farro under cold water and set it aside to drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened.
Stir in the diced carrot, celery, and minced garlic. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Add the crushed tomatoes to the pot and stir well. Let the mixture simmer for 2–3 minutes to allow the flavors to meld.
Pour in the vegetable stock or water, and add the farro, chopped kale or Swiss chard, fresh thyme, and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 30–35 minutes, or until the farro is tender but still has a slight chew.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and, if desired, garnish with a sprinkle of grated Parmesan cheese. Serve warm.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 9622 mg | 418% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 21.0 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1975 mg | 152% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3058 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
