Summer Tomato and Basil Soup With Farro
Published August 31, 2010
- Total Time
- 2 hours
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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 analysis per serving (6 servings)
29 grams carbs; 174 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 6 grams fiber; 1112 milligrams sodium; 6 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook farro in a rice cooker according to manufacturer’s instructions for brown rice, about 30 minutes.
- Step 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.”
- Step 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.
- Step 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.
Private Notes