Here's a simple, good soup—stocked with a bounty of vegetables, spices, and grains—to add to your repertoire.
Chef's notes
Suggested adult serving: 3 cups
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
White Wine: You can substitute low-sodium vegetable broth for the wine, if you prefer.
Steps
1
Make the Soup
Ingredients
12 ounces button or cremini mushrooms, sliced
3 carrots chopped (≈1 1⁄2 cups)
3⁄4 yellow onion chopped (≈3⁄4 cup)
1 1⁄2 stalks celery chopped (≈3⁄4 cup)
4 1⁄2 cloves garlic minced (≈1 1⁄2 tablespoons)
1⁄3 cup white wine (or sub veggie broth)
3 tablespoons tomato paste
4 1/2 cups low-sodium vegetable broth
3⁄4 teaspoon dried thyme
1 1⁄2 fresh bay leaves
3 oz kale stemmed & chopped (≈3 cups)
1 1⁄2 tablespoons apple cider vinegar
freshly ground black pepper
sea salt (optional)
PREPARE GRAINS
Prepare farro according to package instructions. Let cool, then fluff farro with a fork.
SAUTÉ VEGETABLES
In a large saucepan over medium heat, cook mushrooms, carrots, onions, celery, and garlic, stirring occasionally, for 3 to 4 minutes. Add white wine 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
START SOUP
Add tomato paste to pan and cook until it starts to brown, 1 to 2 minutes. Add any remaining wine, vegetable broth, thyme, and bay leaf. Increase heat to high, cover, and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 5 minutes.
FINISH SOUP
Add cooked farro and kale to pan. Remove bay leaf. Simmer until flavors meld, 5 minutes. Add cider vinegar.
SERVE
Season with salt and pepper to taste.
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