I love soup year round. This Tuscan vegetable soup recipe provides veggies, fiber, and it freezes well. It will warm you from the inside out. Add parmesan rind as the soup simmers. It will begin to release flavor into the liquid, while not overwhelming. This step adds something extra special to your recipe making your family and friends ask for seconds every time! This recipe is by Suzy Karadsheh. She has a blog titled, The Mediterranean Dish. I hope you enjoy.
PS. The handmade dish is by Julie Devers, a Michigan potter.
Ingredients:
Extra virgin olive oil, I used the Italian Nocellara EVOO
1 medium red onion, halved and thinly sliced
1 to 2 carrots, peeled and sliced into ¼-inch thick rounds
2 celery sticks, chopped
Kosher salt
2 large garlic cloves, minced
6 cups low-sodium vegetable or chicken stock
1 28- ounce can whole San Marzano tomatoes
1 15- ounce can white beans, drained and rinsed
1 cup farro, rinsed
1- inch Parmesan rind
2 cups fresh baby spinach, packed
1 cup chopped parsley
2 tablespoons red wine vinegar
Grated Parmesan for serving
Instructions:
- In a large Dutch oven or pot, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering.
- Add the onions, carrots, and celery. Season with a little kosher salt and cook, tossing occasionally until the vegetables have softened.
- Add the garlic and toss for 30 seconds or so
- Then add the tomatoes, stock, white beans, farro, and parmesan rind.
- Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer.
- Allow the soup to simmer until the farro is tender, about 30 minutes or so.
- Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup).
- Stir in the spinach, parsley, and red wine vinegar.
