Tuscan-Inspired Farro Soup with Escarole

Ingredients

• farro
• Vegetable Broth 2.0
• celery
• carrots
• yellow onion
• garlic
• diced tomatoes
• escarole or curly endive
• bay leaves
• pippali
• white miso paste

Instructions

1. If using long-cooking farro, soak it in cold water for 8 hours, drain, and set aside.
2. If using quick-cooking farro, skip this step.
3. In a large pot, heat 1 cup (235ml) of the Vegetable Broth 2.0 over medium heat.
4. Add the celery, carrot, onion, and garlic. Cover and cook, stirring occasionally, for 5 minutes.
5. Add the farro to the pot along with the remaining broth, tomatoes, escarole, bay leaves, and pippali.
6. Bring to a boil, then lower the heat to low and cook until the vegetables and farro are tender, 30 minutes to an hour, depending on the type of farro you are using.
7. If the farro is not tender by this time, add an additional cup of broth and cook for about 20 minutes longer.
8. Just before serving, ladle about ½ cup (120ml) of the soup into a small bowl, add the miso paste and stir until blended, then return the broth to the pot and stir.
9. Discard the bay leaves.
10. To serve, ladle the soup into bowls and serve hot.