Winter soup with farro and vegetables

    1 hour 20 min

    This simple recipe is both filling and warming. You can also make it in a pressure cooker in about 25 minutes.


    9 people made this

    Serves: 6 

    • 1 onion, chopped
    • 3 carrots, peeled and chopped
    • 3 sticks celery, chopped
    • 3 tablespoons olive oil
    • 1 teaspoon dried oregano
    • 2 cloves garlic, minced
    • 400g farro
    • 1 tablespoon vegetarian no-chicken base, or 2 vegetable stock cubes
    • 2 potatoes, peeled and chopped
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin chickpeas
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Add onion, carrots and celery and olive oil to a large soup pot. Cook over medium-low heat until soft, stirring often.
    2. Add oregano and garlic, and cook for 1 minute. Stir in farro and vegetarian base or stock cubes, and cook for 1 minute. Add potatoes, tomatoes, chickpeas and water to cover.
    3. Bring to the boil, lower heat to simmer, and cook 1 hour, stirring frequently. Season to taste before serving.

    Cook's note

    The vegetarian no-chicken base is a paste that is used like a stock cube. It is made by Better than Bouillon, and is available in speciality shops and on the web.

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    Reviews in English (4)


    I made this in Spring and thought zucchini would be a nice touch instead of potatoes. I used a tablespoon of Greek seasoning instead of just oregano, it was full of flavour! I used Navy Beans instead of chickpeas because I thought the creamier bean would be nice with the chewier Farro. I'll try the chickpeas next time. I topped it with Pecorino Romano shavings and served it with a nice crusty bread.  -  28 May 2015


    I made a few changes - added some zucchini and tofu chunks and used a tablespoon of tomato paste instead of tinned tomatoes (didn't have any). It turned out pretty well, nice flavours and mix of texture.  -  10 Jan 2015


    Very good with lentils, too!  -  14 Feb 2014