Mary’s Vegetable Soup with Farro
This Mary’s Vegetable Soup recipe is chock-full of nutrient-dense vegetable and includes creamy cannellini beans, kale, Napa cabbage, and more. If you haven’t tried farro, it’s a wonderful substitute for rice with a chewy bite that’s whole grain.
Servings Prep Time
12 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
30 minutes
Mary's Vegetable Soup
Mary’s Vegetable Soup with Farro
This Mary’s Vegetable Soup recipe is chock-full of nutrient-dense vegetable and includes creamy cannellini beans, kale, Napa cabbage, and more. If you haven’t tried farro, it’s a wonderful substitute for rice with a chewy bite that’s whole grain.
Servings Prep Time
12 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
30 minutes
Mary's Vegetable Soup
Ingredients
  • 2 1/2 boxes vegetable stock
  • 1 bunch napa cabbage sliced
  • 2 inches leeks cut in half and then ¼” slices
  • 1 1/2 cups potatoes chopped
  • 1 onion chopped
  • 3 carrots chopped
  • 4 stalks celery chopped
  • 2 cup kale and/or spinach, fresh or frozen, chopped
  • 4 cloves garlic minced
  • 3 cans cannellini beans with liquid
  • 2 cans sweet corn with liquid
  • 2 cans diced tomatoes with liquid
  • 1 cup farro
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 Tbl fresh thyme
  • 1 1/2 tsp dried tarragon
  • 1 tsp dried coriander
  • ½ tsp celery seed
  • ½ tsp turmeric
Instructions
  1. In a large stockpot, sauté leeks, onion, celery, carrots, potatoes, garlic in about 1/4 cup vegetable stock. Add a pinch or two of salt and pepper as you go, stirring occasionally until onions turn translucent.
  2. Add the remaining ingredients –2 ½ boxes vegetable stock, kale and/or spinach, diced tomatoes, cannellini beans, corn, farro, and all seasonings.
  3. Simmer on low for 30 minutes.