Slow-Cooker Italian Vegetable & Farro Soup

Slow-Cooker Italian Vegetable & Farro Soup

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From: Everyday Slow Cooker

The farro­­an ancient whole grain rich in iron and fiber—and butternut squash make this slow-cooker soup hearty and filling. If you're looking for an easy way to work whole grains into your diet, this is it.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons olive oil
  • 1 (8 ounce) package presliced fresh cremini mushrooms
  • ½ teaspoon black pepper
  • 2 cups chopped yellow onions (from 1 onion)
  • 1 cup chopped celery (from 3 celery stalks)
  • 4 cups peeled butternut squash (from 1 squash)
  • 4 cups water
  • 4 cups unsalted vegetable stock
  • 1 cup uncooked whole-grain farro
  • 5 cups coarsely chopped baby spinach (about 5 ounces)
  • ¼ cup loosely packed fresh flat-leaf parsley leaves
  • ¼ cup torn fresh basil leaves
  • 3 tablespoons apple cider vinegar
  • ⅞ teaspoon kosher salt
  • 3 ounces Parmigiano-Reggiano cheese, shaved (about 1½ cups)


  • Prep

  • Ready In

  1. Heat the oil in a large nonstick skillet over medium-high. Add the mushrooms and ¼ teaspoon of the pepper; cook, stirring often, until the mushrooms are browned, 8 to 10 minutes. Add the onions and celery; cook, stirring often, until the onions and celery are slightly softened, about 4 minutes.
  2. Transfer the mushroom mixture to a 5- to 6-quart slow cooker. Stir in the squash, water, stock, and farro. Cover and cook on LOW until the farro and vegetables are tender, about 4 hours.
  3. Just before serving, add the spinach, parsley, basil, vinegar, salt, and remaining ¼ teaspoon pepper, stirring until the spinach wilts. Ladle the soup into bowls; top evenly with the Parmigiano-Reggiano.
  • Multicooker Directions: Complete Step 1. In Step 2, transfer the mushroom mixture to the inner pot of a 6-quart multicooker. Stir in the squash, water, stock, and farro. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the farro and vegetables are tender, 4 hours. Complete Step 3.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 212 calories; 7 g fat(2 g sat); 4 g fiber; 31 g carbohydrates; 10 g protein; 4 g sugars; 0 g added sugars; 528 mg sodium;
  • Carbohydrate Servings: 2

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