Slow-Cooker Italian Vegetable & Farro Soup

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.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary test

active:
30 mins
total:
4 hrs 30 mins
Servings:
8
Servings:
8
Nutrition Info
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Ingredients

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.

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  • 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.

Nutrition Facts

Serving Size:
1 1/2 cups
Per Serving:
212 calories; protein 10g; carbohydrates 31g; dietary fiber 4g; sugars 4g; fat 7g; saturated fat 2g; sodium 528mg.
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