Mediterranean Vegetable and Farro Soup

Name: Mediterranean Vegetable and Farro Soup
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoon (45 ml) extra-virgin olive oil; 1 large (250 g) yellow onion, large, diced into 1/2-inch pieces; 4 cloves (20 g) garlic cloves, minced; 2 medium (400 g) zucchini, medium, cut into half-moons (1/4-inch thick); 1 medium (300 g) Italian eggplant, medium, cut into 3/4-inch cubes; 1 can (28 oz) (800 g) canned crushed tomatoes; 1 cup (175 g) pearl farro; 6 cups (1400 ml) vegetable broth, low-sodium; 1 teaspoon (1 g) dried oregano; salt, to taste; black pepper, freshly ground, to taste; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (10 g) fresh basil, chopped (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A hearty, broth-based soup packed with tender vegetables and pearl farro grains. This Mediterranean classic combines eggplant, zucchini, and tomatoes in a light, herb-forward broth that's deeply satisfying as a main course yet refined enough to serve as a starter. The toasted farro adds subtle nuttiness, while fresh basil at the end brightens the whole bowl.

Prep: 20 min
Cook: 13 min
Wait: 35 min
Total: 1 hr 8 min
Makes: 6 servings (about 10–12 cups total)

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Ingredients

6 servings

For the base
3 tablespoon (45 ml) extra-virgin olive oil
1 large (250 g) yellow onion, large, diced into 1/2-inch pieces
4 cloves (20 g) garlic cloves, minced
Vegetables
2 medium (400 g) zucchini, medium, cut into half-moons (1/4-inch thick)
1 medium (300 g) Italian eggplant, medium, cut into 3/4-inch cubes
1 can (28 oz) (800 g) canned crushed tomatoes
Grains and liquid
1 cup (175 g) pearl farro
6 cups (1400 ml) vegetable broth, low-sodium
Seasonings and herbs
1 teaspoon (1 g) dried oregano
salt, to taste
black pepper, freshly ground, to taste
¼ teaspoon (0.5 g) red pepper flakes (optional)
For finishing
¼ cup (10 g) fresh basil, chopped (optional)
1 tablespoon (15 ml) fresh lemon juice (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Cutting board
Chef's knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle

Steps

Before you start

Chop all vegetables into uniform sizes so they cook evenly
Have vegetable broth ready at room temperature
If using fresh herbs, wash and dry them before starting
Read through the recipe once to understand the cooking sequence

1
Toast the farro
- In a large heavy-bottomed pot or Dutch oven, heat 1 teaspoon of the olive oil over medium heat.
- Add the pearl farro and toast for 2–3 minutes, stirring frequently with a wooden spoon, until fragrant and lightly golden brown.
- Transfer to a small plate.
- (This step is optional but adds subtle nuttiness to the broth; you can skip it and use the farro raw.)
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Ready when: Farro is fragrant and lightly golden brown
Tip: Watch closely—farro browns quickly. Remove from heat the moment it turns pale golden, or it will taste bitter.
2
Sauté the aromatics
- Pour the remaining 2 tablespoons of olive oil into the pot and return it to medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 30 seconds more, stirring constantly, until fragrant.
- Do not let the garlic brown.
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Ready when: Onion is translucent and soft, garlic is fragrant but not brown
Tip: Burned garlic turns bitter and ruins the broth; remove from heat immediately if it begins to brown.
3
Add zucchini and eggplant
- Stir the diced zucchini and eggplant cubes into the pot.
- Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften slightly and release their moisture.
- You'll notice the eggplant turning slightly translucent at the edges.
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Ready when: Vegetables are beginning to soften, eggplant is slightly translucent at the edges
Tip: This step helps the vegetables release their flavors into the broth, creating a more developed base.
4
Add broth, tomatoes, and farro
- Pour the vegetable broth into the pot and add the canned crushed tomatoes with their juices.
- Add the toasted farro (or raw farro if you skipped toasting), dried oregano, and a pinch of salt and black pepper.
- Stir everything together to combine well, scraping up any browned bits from the bottom of the pot with your wooden spoon.
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Ready when: All ingredients are evenly combined with no lumps of farro
5
Simmer until farro is tender
- Increase the heat to medium-high and bring the soup to a gentle boil.
- Then reduce the heat to medium-low and simmer uncovered for 30–35 minutes, stirring occasionally, until the farro grains are tender and the vegetables are very soft.
- Taste a few grains of farro to check for doneness; they should be creamy inside and soft when bitten, not chalky.
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Ready when: Farro grains are tender and creamy inside, vegetables are very soft when pierced with a fork, broth is lightly thickened
Tip: If the soup looks too thick at the end, add more broth or water in 1/2-cup increments. Farro continues to absorb liquid as it sits, so err on the side of soupier than you think you want.
6
Finish and serve
- Remove the pot from heat.
- Taste the soup and adjust the seasoning with additional salt, black pepper, or lemon juice as needed.
- Stir in the fresh chopped basil and red pepper flakes (if using).
- Ladle into bowls and serve hot.
- If desired, drizzle each bowl with a little extra olive oil and garnish with a few more leaves of fresh basil.
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Ready when: Flavors are well-balanced and bright, soup is hot
Tip: Add fresh basil at the very end to preserve its bright, herby flavor; cooking destroys its delicate taste and color.

Good to know

Tips

For deeper, earthier flavor, lightly roast the diced eggplant and zucchini separately in a skillet with a little olive oil over medium-high heat until golden before adding them to the soup.
Use San Marzano or other high-quality Italian canned tomatoes; they have better flavor and fewer seeds than standard crushed tomatoes.
Check the farro after 30 minutes of simmering; cooking time varies by brand. The grains should be creamy inside when fully cooked, not hard or chalky.
This soup is naturally vegan and vegetarian; the herb-forward broth and tender vegetables make it deeply satisfying without meat or dairy.

Make ahead

Yes. The soup can be made up to 3 days ahead and tastes even better the next day as flavors meld and deepen. Do not add fresh basil or lemon juice until reheating.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months (farro may soften slightly with freezing, but flavor improves). To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop over medium heat, stirring occasionally and adding more broth if needed (farro absorbs liquid over time). Alternatively, microwave in a bowl in 2-minute intervals, stirring between each. Always add fresh basil and lemon juice after reheating.

Substitutions

pearl farro → Pearl barley, spelt berries, or orzo pasta. Pearl barley and spelt berries have similar cooking times to farro (30–35 minutes); orzo will cook in about 10 minutes, so add it later in the simmering process.
vegetable broth, low-sodium → Chicken broth for a non-vegetarian version, or water with 2 vegetable bouillon cubes. Use good-quality broth for best flavor; homemade or low-sodium store-bought are strongly preferred over high-sodium varieties.
zucchini, medium → Yellow summer squash, patty pan squash, or additional eggplant. Maintain the total volume of vegetables for consistent cooking time. Avoid watery varieties like round zucchini.
fresh basil → Fresh parsley, fresh mint, or 1 teaspoon dried Italian seasoning added during simmering. Parsley is milder; use the full amount. Dried herbs added during cooking become part of the broth rather than a fresh garnish.