Name: Slow-Cooker Italian Vegetable & Farro Soup
Prep time: 30 min
Total time: 270 min
Ingredients: 2 tablespoons olive oil; 1 (8 ounce) package presliced fresh cremini mushrooms; 0.5 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); 0.25 cup loosely packed fresh flat-leaf parsley leaves; 0.25 cup torn fresh basil leaves; 3 tablespoons apple cider vinegar; 0.875 teaspoon kosher salt; 3 ounces Parmigiano-Reggiano cheese, shaved (about 1 1/2 cups)

Slow-Cooker Italian Vegetable & Farro Soup

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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.

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

30 mins

Additional Time:

4 hrs

Total Time:

4 hrs 30 mins

Servings:

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.

Nutrition Facts (per serving)

212	Calories
7g	Fat
31g	Carbs
10g	Protein

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.