Thursday, September 6, 2012

Rainbow Vegetable Soup with Farro

This time of year is an interesting one for cooking because we're starting to transition into fall but still have some late summer produce, which makes this soup a perfect blend of the two.  I call this recipe rainbow soup because it has so many different beautiful colors in it, which of course is exactly what you want to get a variety of nutrients. This soup was also even better over the next day or two reheated (as many soups are). The farro (a whole wheat grain) tends to soak in additional liquid as it sits so if you're serving leftovers add just a a little water to loosen up the soup a little before heating. I think adding some freshly grated parmesan cheese at the end really ties all of the flavors together, but if you're vegan this soup will fit the bill without. In either case, I like to drizzle just a bit of olive oil over the soup in each bowl before serving, which I think adds a lovely flavor.

Rainbow Vegetable Soup with Farro
Serves 6

Active Time: 30 minutes
Total Time: 1 hour, 15 minutes

1 lb summer squash, diced
1 onion, diced
3 carrots, diced
1 lb. roma tomatoes, diced
1 bunch rainbow chard, leaves stripped from stems and chopped
2 ears corn, kernels cut off the cob
1 c. farro
1 bunch of thyme
2 bay leaves
6 c. low sodium vegetables stock (or 6 c. water with 3 low to no salt bouillon cubes - I like the Rapunzel brand)
Kosher salt
Extra virgin olive oil
Freshly grated parmesan cheese

Heat 2 T. olive oil in a large stockpot or dutch oven. Add the onion and a pinch of salt and saute for about 5 minutes until it starts to soften. Add the carrots and squash and saute for about another 2 minutes. Add the tomatoes, farro, and vegetables stock as well as 1 t. kosher salt, the bay leaves, and the bunch of thyme (you can strip off the leaves, but I find that while the soup is simmering they will melt off - you just have to remove the stems before serving). Bring to a boil, then reduce heat to a low to medium-low setting and simmer for 45 minutes until the farro is cooked but al dente. Stir in the corn and chard and keep stirring for a minute to incorporate the chard. Let simmer another 5 minutes. Taste for additional seasoning, then ladle into bowls and top with a drizzle of olive oil and some parmesan cheese.

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