Mother Nature 2, Massachusetts 0

Posted by Donna on 4:07 PM with No comments
February 4, 2015 |

The New England Patriots may have beat the Seattle Seahawks in Super Bowl XLIX, but when comes to the Snow Bowl, Mother Nature is kicking New England’s butt.

In less than a week, a second storm has tackled Massachusetts, and another 8-12 inches of snow threatened to sideline the Bay State. But Mother Nature pulled her own version of the Quarterback Sneak, and the 8-12 inches became 20. And there’s another potential storm brewing for Thursday. If this keeps up, we’re going to start measuring snowfall in yards, not feet. Someone definitely needs to throw a penalty flag!

My hubby watched the weather report to determine his next play - muscle the snow blower and crush his way to the end zone of our driveway (again), or grab another cup of coffee and take a knee. My defense to Mother Nature’s offense? A great, healthy, hearty soup.

This Vegetable and Farro soup is more like a stew, steeped in a flavorful stock and thick with nutritious vegetables.

It’s definitely an MVP in our kitchen.

Ingredients

  • 2 tbsp. olive oil
  • 2-3 sliced carrots
  • 3/4 c. chopped yellow onion
  • 2 stalks celery, chopped
  • 1 yellow squash, chopped into thick pieces
  • 1 tsp. chopped garlic
  • 1 tsp. garlic paste
  • 1 carton (32 oz) low sodium chicken
  • 1 carton (32 oz) low sodium vegetable broth
  • 1 can (14.5 oz) no salt diced tomatoes
  • 1 c. farro (rinsed)
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 2 tsp. Frank’s Red Hot
  • 1 bay leaf
  • 1 package (10 oz.) chopped spinach (defrosted)
  • 1 can (15 oz.) cannelloni beans, rinsed
  • Salt to taste
  • Asiago or shaved parmesan cheese for serving

Directions

  1. Heat the oil in a large stock pot over medium heat.
  2. Add the vegetables and salute for 3-4 minutes.
  3. Add the chopped garlic and garlic paste and salute for another 30 seconds.
  4. Stir in the broth, tomatoes, farrow and seasonings (including the hot sauce) and bring the soup to a boil.
  5. Cover and cook for another 20 minutes until farro is tender.
  6. When about ready to serve, add in the spinach and beans and cook for 15 additional minutes.

If needed, add more broth or water to thin the soup (the farrow will absorb the liquid as the soup rests) before serving.

Sprinkle with cheese and team the soup with some crusty bread for a winning combination!

Categories: