|Mixed Vegetable Soup with Wheat Berries and Baby Spinach|
Yesterday was “soup day.” I made two big pots of vegetable broth so I would have the base for making some homemade vegetable soups for some friends. Homemade vegetable broth is so much better than the boxed variety. It is clean, clear, and light.
As I was thinking about what soups to make, I came across an article in the most recent issue of Food and Wine magazine featuring the grand opening of Eataly in New York City.
Eataly is a 50,000-square-foot “artisanal-food-and-wine market and restaurant complex.” “[We hope] to transport the client into a setting that exudes Italian philosophy — the whole package of living well,” says Lidia Bastianich. I am a huge fan of Mario Batali and Lidia Bastianich (my kids love Italian food).
What really caught my eye was the vegetable butcher and vegetable eatery featured at Eataly, which will serve dishes using local produce. Included in the article was a recipe for Mixed Vegetable and Farro Soup. Perfect, a new healthy soup recipe to try.
I decided to make Mario’s vegetable soup recipe and my old standby
French Lentil Soup With Barley and Rainbow Chard(except, I used kale this time). I even had some vegetable broth left afterwards, which I will freeze for the next soup day.
I hope Mario doesn’t mind, but I made a few alterations, including using homemade vegetable broth instead of water, and adding some fresh herbs, as well as some leafy green vegetables to make it a one dish meal.
Note: This recipe has been submitted to a roundup called My Legume Love Affair, hosted by The Well-Seasoned Cook.
More Healthy Soup Recipes:
Kalyn’s Kitchen’s Chickpea Soup with Spinach, Tomato and Basil
Fat Free Vegan’s Butter Bean with Portobellas and Wild Rice
101 Cookbook’s Lively Up Yourself Lentil Soup
Simply Recipe’s White Bean and Vegetable Soup
Anticancer Ingredients: Onion, Leek, Carrots, Tomato, Wheat Berries, Farro, Beans, Leafy Green Vegetables