Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Butternut Squash Recipes Slow-Cooker Italian Vegetable & Farro Soup Be the first to rate & review! 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 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 1 1/2 cups) Directions Heat the oil in a large nonstick skillet over medium-high. Add the mushrooms and 1/4 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. 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. Just before serving, add the spinach, parsley, basil, vinegar, salt, and remaining 1/4 teaspoon pepper, stirring until the spinach wilts. Ladle the soup into bowls; top evenly with the Parmigiano-Reggiano. Tips 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. Rate it Print Nutrition Facts (per serving) 212 Calories 7g Fat 31g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 1/2 cups Calories 212 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 4g 14% Total Sugars 4g Protein 10g 20% Total Fat 7g 9% Saturated Fat 2g 10% Sodium 528mg 23% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved