Summer Tomato and Basil Soup With Farro

Ingredients

  • ¾ cup farro
  • 2 tablespoons extra-virgin olive oil, more for garnish
  • 1 small yellow onion, chopped
  • Sea salt
  • 4 garlic cloves, finely chopped
  • 3 ½ pounds tomatoes, peeled and coarsely chopped, with their juice
  • ½ cup chopped or torn basil leaves
  • 4 ½ cups vegetable broth
  • Black pepper
  • Grated Parmigiano-Reggiano (optional)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      131 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 5 grams protein; 946 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Cook farro in a rice cooker according to manufacturer’s instructions for brown rice, about 30 minutes.
  2. Clean the cooker, add 2 tablespoons of olive oil and set to “cook.” Add onion and a pinch of salt, then close lid. Stir every 5 minutes or so, until onions begin to brown, about 20 minutes. If cooker clicks to “warm,” reset it to “cook.”
  3. Add garlic and cook 3 to 4 minutes. Add tomatoes with their juice, basil and a teaspoon of salt. Stir, close lid and cook 30 minutes.
  4. Add farro and thin with broth until soupy. Close lid and simmer another 15 minutes. Season with salt and pepper. Serve with a generous drizzle of olive oil and, if desired, cheese.

2 hours

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