Diwali is over, and we are ready to eat something light after devouring so many sweets and rich food. But folks, a light meal doesn’t mean we need to starve. Light meals can be filling and nutritious, too. This soup is so good in taste and hearty that having it for dinner or lunch makes our day or night brighter.
What is Farro?
Farro is a nutty whole grain that is quite fibrous. This grain is very similar in texture to barley and wheat. It is a member of the wheat family. It is popular in Italy, especially in the Tuscan region. Growing up, we had no exposure to farro in India; after we moved to the US, I learned about this grain and immediately liked it. Nowadays, it is a staple in my pantry.
How different is it from the orzo soup?
I make Orzo Vegetable Soup quite often, and our kids love that. However, when making the soup this time, I replaced orzo with Farro, making it more fibrous and healthy. Of course, farro is more wholesome then Orzo, and that’s what I love about it. The Tuscan soup inspires me, but I have kept this vegan and avoided using any cheese. However, if you want to add any parmesan cheese, feel free to add them.
What type of white beans are used in this soup?
Any canned white beans are good to use. However, I have used cannellini beans for the recipe. The creamy and soft texture of white beans compliments the nutty chew texture of farro. Hence, the flavor profile increased.
You may want to check a few of my soup recipes,
Vegetable Tortellini Soup Roasted Tomato Soup Vegetarian Laksa Noodle Soup Vegan Udon Noodle Soup
Why you will love this recipe?
This recipe uses very few ingredients and is mostly pantry-friendly. You can swap vegetables for your choice or availability of other veggies. This soup is almost just dump-and-go and easily comes under 30 minutes.
Ingredients Used?
Farro White Bean/Cannellini Bean Tomato puree / Sauce Onion Garlic Carrot Olive Oil Italian Seasoning Red Pepper flakes Salt Black Pepper Lemon Vegetable stock/water
Can I make it ahead of time and keep it in the freezer?
There is no replacement for fresh food; obviously, we all try to make it, but it is not always possible. Farro tends to get soft and mushy like other grains and pasta if kept liquid for some time. So I will suggest that you do not add farro to the soup; just before serving, give the soup a boil and mix farro into it. You can reheat them in the microwave as well for perfect soup.
