Healthy Farro Soup by F.I.G.

On this rainy day there is only one thing on my mind... Netflix and chill. Yes, I know you might be thinking staying in on a Saturday? Probably. It's been a long week of work for GIN and I have a few new books on my to read list and might start a new Netflix series. Definitely will have to stop and get myself some soup or might get creative and prepare one of F.I.G.'s delicious recipes.

Until my next topic...



© 2016 Gloria Isabel Nieto

Hi Everyone!

Hope everyone had a great week! When I got home from class a few weeks ago I realized I didn’t have much in my fridge. Not having a lot to work with, I pulled some ingredients from my fridge and pantry and created a yummy and healthy farro soup!

This next recipe is one that turned out to be really yummy and comforting, and I used what I had around! I hope you enjoy my easy & healthy faro soup.

Healthy Farro Soup

Farro Soup by FIG


1 1/2 cup farro

3 Tbs. extra-virgin olive oil

5 large carrots (peeled and diced)

5 large stalks of celery (diced)

1 bay leaf

2 sprigs of thyme

1 Tsp. of garlic powder

1 Tsp. onion powder

1 cup crushed tomato

8 cups of chicken stock

1 can of cannellini beans, drained

1 small bunch of fresh parsley, chopped

Parmigiano-Reggiano cheese for garnish

Freshly ground pepper and salt, to taste


In a large sauce pan heat the olive oil over a medium heat. Add the carrots and celery and cook until tender. Add the Farro, bay leaf, thyme, garlic and onion powder. Stir all ingredients until combined. Add the stock and crushed tomatoes. Let the soup come to a boil and then lower the heat to a simmer for about 1 hour.

Add the drained beans and cook for another 30 minutes. Remove the bay leaf and thyme. Serve and garnish with Parmigiano-Reggiano cheese!


Michele Figiuolo

Food is Good F.I.G.