Summer Squash and Herb Soup

How Much?

Serves 4

What Do We Need?

1/2 cup farro
1/2 teaspoon Kosher salt
Stems from 1/2 bunch cilantro
Stems from 1/2 bunch flat leaf parsley
1 tablespoon fennel seeds
1 tablespoon dried thyme
2 bay leaves
1/4 teaspoon red pepper flakes
2 large celery stalks, minced
3 large spring onions, minced (save green stalks for later)
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 quart vegetable broth
5 ounces green beans
2 medium (8 ounces) summer squash

How Do We Make It?

  1. Cook farro in 1 cup of water and salt until tender, about 20-25 minutes. Set aside.

  2. Cut stems from the herb bunches (save leaves for pistou). Take two large pieces of cheesecloth and put them on top of each other. Add herb stems, fennel seeds, thyme, bay leaves, and red pepper flakes and tie into a pouch.

  3. Mince celery, the white part of the onions (save green stalks for later use), and garlic. Add olive oil into a large pot and sauté vegetables over medium heat with a good pinch of salt, for about 8 minutes until softened. Add spice pouch, vegetable broth, and 1/2 cup water. Cover and let simmer for 15 minutes.

  4. While soup is simmering, trim ends of the green beans and cut into 1/4 inch pieces. Cut summer squash into 1/4 inch pieces and chop the onions' green stalks.

  5. Turn off the heat and add the cooked farro and the chopped vegetables into the soup. Taste and add salt if needed. Let stand, covered, for 5-8 minutes until vegetables are tender. Fish out the spice pouch before serving and discard.

  6. Serve soup hot with herb pistou and good bread. You can add cooked cannellini beans or even shredded chicken to make the soup even heartier!