Description

In about 50 minutes, you can make a wonderful homemade soup from dinner that is healthy and you know every ingredient. It's made with chicken broth/stock but can easily be made vegetarian by using vegetable broth/stock instead. Serve with a side salad and

Ingredients

• 2 T. extra-virgin olive oil, plus more for serving
• ½ large yellow onion, chopped (about 1 c.)
• 2 medium carrots, cut into 1/2 in. pieces (about 3/4 c.)
• 1 celery stalk, cut into 1/2 in. pieces (about 1/3 c.)
• 1 t. kosher salt, divided
• 1 c. uncooked pearled farro, rinsed and well drained
• 4 c. lower-sodium chicken broth/stock
• 2 c. water
• 4 in. Parmigiano-Reggiano cheese rind
• 1 bay leaf
• 15 oz. can cannellini beans or other small white beans, drained and rinsed
• 14 oz. can cherry tomatoes, drained
• ¼ c. freshly chopped basil
• 1 ½ t. freshly squeezed juice from 1 lemon
• 2 oz. Parmigiano-Reggiano cheese, grated (about 3/4 c.)

Steps

1. Heat olive oil in a large pot or Dutch oven over medium heat; add onion, carrots, celery and ½ t. salt; cook, stirring often, until onions begin to soften, about 4 minutes.
2. Stir in farro; combine with vegetables; coat in oil; add broth/stock, water, cheese rind, bay leaf, and remaining ½ t. salt. Bring to a boil over high heat; reduce to medium-low heat; simmer 12 minutes.
3. Stir in beans and tomatoes; simmer 15 minutes. Remove and discard cheese rind and bay leaf.