There’s no cream or dairy in this tomato soup, so it won’t leave you feeling weighed down. It’s still a filling meal due to additions of chewy farro, wilted spinach, and a topping of toasty cubes of bread — I was happy with a big bowl of this for dinner, followed by some sliced cheese and fruit for dessert.
Tomato Soup with Farro and Spinach
- 2 tablespoons olive oil
- 1 clove garlic chopped
- bottom white halves of a bunch of green onions, sliced thinly
- 1/2 teaspoon sea salt
- 3 cups one 24-ounce jar tomato puree
- 1 cups water
- 1/4 cup quick-cooking farro
- 3 ounces half a small bag baby spinach
- 2 slices sandwich bread cut into cubes and toasted
- chopped parsley
- green onion tops thinly sliced
- Heat the oil and garlic in a medium (3-quart) saucepan on the stovetop over medium heat. When the garlic begins to bubble around the edges, add the sliced green onion bottoms and salt, stir to combine, then cover and let sweat for about 3 minutes.
- Remove lid and sauté for 3 more minutes, until liquid has evaporated but the onions have not begun to brown.
- Add the tomato puree, water, and quick-cooking farro. Bring up to a simmer, turn down to low, cover, and let simmer for 10 minutes.
- Remove the lid, turn heat back up to medium, and add the baby spinach. Stir to combine — the spinach will wilt immediately. Once the soup has come up to a simmer again (just a minute or two), it is ready to serve.
- Ladle soup into bowls and garnish with croutons, chopped parsley and green onions.