Recipe from our chefs: Farro vegetable soup

Rustic and hearty, packed with vegetables and grains, vegetable farro soup relies heavily on pantry staples and a few fresh ingredients. This garden vegetable soup is an easy, healthy recipe for you to make any time. High in fiber, farro and a vegetable medley make a satisfying meal.

Start to finish: 1 hour 20 minutes

Servings: 8

Recipe ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 3 stalks celery, finely diced
• 4 large carrots, sliced ¼-inch thick
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 6 cups vegetable stock
• 2 cups farro
• 28 ounces canned diced tomatoes
• 2 tablespoons dried parsley

Recipe steps:

1. In a large soup pot, over medium heat, add the olive oil, onion, celery and carrots. Sauté for 5 minutes.
2. Add the salt, pepper and garlic. Stir into the vegetables and cook for 2 minutes.
3. Add the vegetable stock, farro and tomatoes. Stir to combine. Place a lid on the pot and simmer for 30-35 minutes, until carrots are tender and farro is cooked.
4. Add the parsley and stir it into the soup. Turn off the heat and let the soup sit for 5 minutes.
5. Serve and garnish with more parsley, if desired.

Nutrition information per serving:

Calories: 193
Carbohydrates: 34g
Protein: 7g
Fat: 4g
Sodium: 1033mg
Potassium: 611mg
Fiber: 8g
Sugar: 7g

For more healthy recipes and nutrition tips, visit Nutrition Services at The Ohio State University Wexner Medical Center.