Tuscan-Inspired Farro Soup with Escarole
A Tuscan-style soup of chewy whole-grain farro simmered with celery, carrot, onion, garlic, diced tomatoes, and escarole, finished with miso and bay leaves. Dr. Greger notes farro is high in fiber, protein, and B vitamins.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Yield
- 6 servings
- Category
- Soup
- Cuisine
- Italian
Nutrition (estimated)
per about 1.25 cups- Calories
- 170 kcal
- Protein
- 6 g
- Fat
- 1 g
- Carbs
- 36 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 200 mg
Ingredients
- farro
- Vegetable Broth 2.0
- celery
- carrots
- yellow onion
- garlic
- diced tomatoes
- escarole or curly endive
- bay leaves
- pippali
- white miso paste
Instructions
- If using long-cooking farro, soak 8 hours in advance; drain.
- Sauté celery, carrot, onion, and garlic in 1 cup Vegetable Broth 2.0, covered, 5 min.
- Add farro, remaining broth, tomatoes, escarole, bay leaves, and pippali. Boil, then simmer on low 30–60 min until tender (add more broth if needed).
- Dissolve miso in ½ cup hot soup; stir back in. Discard bay leaves and serve.