Best 2 Three Onion Farro Soup Recipes

In the realm of culinary delights, the Three-Onion Farro Soup reigns supreme, a symphony of flavors harmoniously blended to create a hearty and comforting dish. This delectable soup showcases the humble farro, an ancient grain known for its nutty flavor and chewy texture, complemented by a trio of onions - the sweet yellow onion, the pungent red onion, and the earthy leek. Each onion contributes its unique characteristics, creating a tapestry of flavors that will tantalize your taste buds.

This recipe collection goes beyond the classic Three-Onion Farro Soup, offering variations that cater to diverse preferences and dietary needs. For those seeking a vegan alternative, the Vegan Three-Onion Farro Soup offers a rich and flavorful broth made from a medley of vegetables, while the One-Pot Three-Onion Farro Soup streamlines the cooking process by utilizing a single pot for maximum efficiency. With step-by-step instructions and helpful tips, these recipes ensure a successful culinary journey for home cooks of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

TUSCAN FARRO SOUP

Tuscan Farro Soup image

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Provided by Mark Bittman

Categories dinner, weekday, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

Steps:

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams

CHICKEN SOUP WITH TOASTED FARRO AND GREENS

Chicken Soup With Toasted Farro and Greens image

Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.

Provided by Colu Henry

Categories dinner, weeknight, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium leeks, white and light green parts only, halved and thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and thinly sliced into rounds
1 celery stalk, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon fennel seeds, gently crushed or roughly chopped
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 cup farro, rinsed
6 cups homemade or store-bought low-sodium chicken stock
3/4 pound boneless, skinless chicken thighs
5 cups stemmed and roughly chopped Swiss chard, or other quickly-wilting greens like kale or spinach
Lemon zest, for serving (optional)

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
Ladle into bowls and grate lemon zest over top, if desired.

Tips:

Use a variety of onions. This will give your soup a more complex flavor. Some good options include yellow onions, white onions, and red onions.
Don't overcrowd the pot. When you're sautéing the onions, make sure you give them enough space to brown properly. If you overcrowd the pot, they'll steam instead of brown.
Be patient. It takes time to caramelize onions properly. Don't rush the process, or you'll end up with bitter onions.
Use a good quality farro. Farro is a type of wheat that has a nutty flavor and chewy texture. It's important to use a good quality farro, otherwise your soup will be bland.
Season the soup to taste. Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Three-onion farro soup is a hearty and flavorful soup that's perfect for a cold winter day. It's also a great way to use up leftover onions. If you're looking for a delicious and easy-to-make soup, this is the one for you.