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Hearty vegetable soup with farro pasta

This cozy soup is made with fresh produce from @panierdufermier . It’s so fulfilling and can constitute a meal because of it’s high fibre and protein content


Makes 4 to 6 portions.

1 cup cooked farro pasta

1/2 large rutabaga or turnip (diced)

2 carrots (peeled and diced)

2 celery stalks (peeled and diced)

1 onion (chopped)

1 (28 oz, 796 ml) can diced tomatoes

1 (19 oz, 540 ml) red kidney beans, strained

Bunch of baby spinach leaves

6 cups organic vegetable or chicken stock

2 tablespoons Italian herbs

Extra-virgin olive oil (drizzle)

Ground pepper & salt to taste

Parmigiano-Reggiano shavings (to taste)


In a large pot, drizzle olive oil and sautée the onions at medium heat until translucent. Add the rest of the veggies and spices. Season to taste and sautée for 5 minutes. Add the canned tomatoes, mix well and incorporate the broth. Bring to a boil and let simmer uncovered for 20 minutes, stirring occasionally. Add the beans and continue cooking for 5 more minutes.

Serve with already cooked farro pasta, fresh spinach leaves and Parmigiano-Reggiano. Enjoy!

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