This fragrant soup, with a foundation of vitamin-rich farro grain, will both satisfy your appetite and warm you up on a chilly winter day. This grain can easily be substituted with spelt, if you prefer.
Ingredients
Method
In a soup pot, heat 1/4 cup of the oil over medium high heat, then add the carrots, celery, onion and garlic and cook until onions become translucent, about 7 minutes.
Add sausage.
When it starts to brown, add mushrooms and continue to cook, stirring occasionally.
When mushrooms have released most of their liquid, add tomatoes, wine, broths, red chile flakes (if using) and farro.
Cover and bring to a boil. Reduce heat and simmer until farro is almost tender, about 45.
Add escarole, salt and pepper.
Simmer for approximately 3 minutes, until the escarole has wilted, then stir in thyme.
Serve soup hot, with a drizzle of olive oil and a bit of cheese sprinkled over the top.
Nutritional Info
Serving Size
Calories
520
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.