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.

Farro Risotto with Cauliflower, Mushrooms, and Truffle

Fall is here! As much as I love summer and all of its wonderful produce, I have to admit that I look forward to cooler days, fallen leaves, and that crispness in the air that makes me crave warming meals, red wine, sweaters, and boots. This recipe is a wonderful way to bring in the fall with a healthy and hearty risotto made with farro (a whole-wheat grain) rather than the traditional arborio rice, combined with wild mushrooms, browned cauliflower, and finished with truffle oil. I made it for a small dinner party by sauteing the mushrooms and cauliflower in advance, then making the risotto as we got closer to dinner time and stirring in the mushrooms and cauliflower later. I have to say we all thought it was a wonderful dish (even the guys loved it).

Farro Risotto with Cauliflower, Mushrooms, and Truffle
Serves 4

Active Time: 1 hour
Total Time: 1 hour

Extra virgin olive oil
3 c. cauliflower, cut into small, bite-sized florets
5 c. assorted mushrooms (I used king oyster, cremini, and shitake), chopped (if using shitakes make sure to cut the stems off as they can be tough)
4 shallots, minced
1 t. fresh thyme, minced
1 1/2 c. farro
1 c. dry white wine (such as Chardonnay)
4 c. low-sodium vegetable stock
1/4 c. lowfat milk
1 c. freshly grated parmesan cheese
Kosher salt
Black pepper
White truffle oil, for serving

Heat 1 T. olive oil in a large skillet over medium high heat. Saute the cauliflower with a pinch of salt and pepper until softened and browned in places, about 5 minutes, then remove from the pan and set aside.

Heat another 1 T. olive oil in the same skillet over medium high heat, add the mushrooms, a pinch of salt and pepper, and cook until softened, about 5 minutes, then remove from the pan and set aside with the cauliflower.

When ready to make the risotto, heat 1 T. olive oil in a large saucepan or dutch oven over medium heat. In another saucepan, heat the vegetable broth until warm, then keep at a simmer. In the saucepan/dutch oven with the olive oil, add the shallot and thyme and saute until shallots are softened, about 2 minutes. Stir in the farro and coat with the shallot mixture. Reduce the heat to medium-low, add the wine and cook until the liquid is about absorbed, a few minutes. Add 1 c. of the heated vegetable stock at a time, stirring often, until each cup is absorbed, which takes about 20-25 minutes in total.

Add the mushrooms and cauliflower back to the pan, and stir to heat through, about 2 minutes. Add the lowfat milk (farro is less creamy than arborio rice so needs this) and parmesan cheese. Season to taste with salt and pepper.  Spoon the risotto into pasta bowls, top with a drizzle of truffle oil, and serve.

Spring Farro and Pea Soup

There has been quite a hiatus in between my last post and this post due to some significant life changes - a new job and a move from the Peninsula to Marin County (all still in the Bay Area). Now that I'm settled and starting the new gig tomorrow, I was finally ready to resume cooking tonight and create something that incorporates my favorite vegetable - fresh english peas. Granted, you don't have to make this recipe with fresh peas (frozen will work fine) but the plump, beautiful peas that are in season only in the spring are worth it if you can find them. I usually buy mine at the farmer's market, but having missed it last weekend, was surprised (and happy) to find them at Whole Foods.

This soup takes a little time to simmer so that the farro can cook, but other than that is very easy to make. I made it tonight and if you're making it on a weeknight, you can always get in a quick workout/run, catch up on some more work, or do something around the house while it cooks.

This dish is also great the next day - the farro will have absorbed more of the liquid so you can either just heat it up and serve it like a risotto or add some water and heat it up if you want more of a soup-like consistency.

Spring Farro and Pea Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 1 hour, 10 minutes

Extra virgin olive oil
1 yellow or vidalia onion, thinly sliced
1 large leek, white and light green parts only, thinly sliced
2 celery stalks, thinly sliced
2 large carrots, diced
1 cup farro
1 15 oz. can cannellini or Great Northern beans, drained and rinsed
1 T. fresh thyme leaves
2 dried or 1 fresh bay leaf
4 c. low-sodium vegetable stock
Water
1 to 1 1/2 c. fresh shelled english peas or frozen peas (about 1 lb. fresh english peas in their shell)
Kosher salt and black pepper
Freshly grated Parmesan cheese

Chop/slice the onion, leek, celery, and carrots. Heat 1 T. olive oil over medium high heat in a large stockpot or dutch oven. Add the onion and leek and saute for 2-3 minutes, stirring occasionally. Add the carrots and celery and saute for an additional 2-3 minutes, stirring occasionally.

Add the beans, farro, thyme, bay leaves and stir to combine. Pour in the vegetable stock, add 1 t. kosher salt and 1/4 t. black pepper. Bring to a boil, then simmer for 40 minutes.

Add the peas and simmer an additional 10 minutes. Taste for seasoning and add more salt and pepper depending on the saltiness/seasoning of your stock.

I recommend garnishing the soup with freshly grated parmesan cheese as it really finishes the dish (I added it after taking the picture).