A healthy mix of greens and grains in a thick tomato soup. Top with crunchy croutons and enjoy!
Author: Coco Morante
bottomwhite halves of a bunch of green onions, sliced thinly
3cupsone 24-ounce jar tomato puree
3ounceshalf a small bag baby spinach
2slicessandwich breadcut into cubes and toasted
green onion topsthinly 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.
This recipe is easily doubled to serve four. Just prepare in a larger (5 or 6-quart) heavy-bottomed soup pot or dutch oven.