Tuscan Farro Soup with Fire Roasted Tomatoes & Spinach
Tuscan Farro Soup with Fire Roasted Tomatoes & Spinach. It’s soup season so time to get cozy with this hearty bean and veggie soup. Filled with a variety of grains, beans, and veggies. A warm your bones soup for a comfy Monday night. Serve with some crusty bread for dunking in all that warm soup, it’s the key. happy Monday soup night guys !!
Don’t worry guys…I know it’s been a while, but Monday soup night is still a thing. We tend to take a little break in the summer because it’s hot and I am always in a salad rather than soup mood. But the season has officially changed to fall and that means it is officially soup season.
Fall is my favorite time to make soup. The weather is cozy and comfy, and soup just feels like the perfect dinner to make. And the fall soup ingredients are always my favorite. There’s so many fall veggies to make a hearty, cozy soup out of.
Today the weather is once again perfect fall weather. Warm, but not hot. Chilly, but not cold. The perfect day to make a heart-warming bowl of soup. While I have so many ideas for fall soup recipes, today I was just really in the mood for one of our classics.
This Tuscan Farro Soup is the perfect bowl to warm your bones. The grains and beans pair perfectly with the veggies. We used a combination of fresh chopped tomatoes, fire-roasted tomatoes, and spinach. You can definitely get creative with the veggies in this one, but we seem to always love this combo.
Well guys, it’s back to Monday…sad. But we’re one day down. One day closer to the weekend. I have some fun and exciting plans in the city this weekend, so definitely stay tuned !!
Ingredients
1/4 cup olive oil
1 celery stalk; chopped
1 carrot; chopped
1/2 yellow onion; chopped
2 garlic cloves, chopped
2 medium tomatoes; chopped
1 (14 ounce) can diced fire roasted tomatoes
3 quarts vegetable stock
1 bag bartolini farro soup mix
5 ounces baby spinach
olive oil for drizzling
Directions
Heat the olive oil in a large stock pot. Add the celery, carrot, onion, and garlic. Sauté for 3 - 5 minutes. Add the farro soup mix and tomatoes. Stir for 3 - 5 minutes. Add the vegetable stock and bring to boil. Reduce heat and simmer for 20 - 30 minutes until the beans have cook. Add the spinach and stir until wilted.
Adjust seasonings adding salt and pepper to taste. Drizzle with olive oil to serve.
