Lemony Spinach Soup with Farro

adapted from a NYT recipe – as seen in The Week, Feb. 2020 issue

A healthy bowl of vegetables in your soup with the added chew of MG Farro – any of our berries could be a great sub if no farro on hand. 

Serves 6


4 tbsp olive oil
2 leeks - white and green parts, chopped (though I haven't tried it - ramps fresh from the garden may be a good alternate)
2 celery stalks, diced
3 cloves garlic, chopped finely
1-3 tsp each of rosemary and/or thyme(branches of herbs will also work - be sure to remove branches before serving)
2 bay leaves (be sure to remove before serving)
2-3 small red or white potatoes, peeled and cut into 1" pieces
1 qt good veg stock
1 1/2 tsp sea salt
1/2 tsp black pepper
1 cup MG Farro (or other MG berry)
1 lb fresh baby spinach
1 cup each of cilantro and parsley
juice of 1/2 lemon - plus more for serving
Parmesan cheese - grated for topping
red pepper flakes, optional for topping
olive oil for drizzle on top of soup - optional


  1. Heat olive oil in a heat bottomed pot over med/high heat. Stir in leeks and celery. Cook, stirring occasionally – about 10 minutes.
  2. Stir in garlic, herbs, cook another 1 minute. Stir in potatoes, stock, 2 cups of water, salt and pepper. Bring to a boil, reduce to medium, cover partly and simmer about 30-40 minutes.
  3. In another medium pot bring 2-3 cups of water to boil, add farro and cook till just tender – about 20 minutes. If using any other non-pearled berry – cooking will take about 40 minutes (soaking before hand will shorten time). Drain.
  4. If herb stems were used, remove from soup. Add greens, simmer, uncovered – about 5-8 minutes.
  5. An immersion blender or putting the soup in a blender can be used to puree the soup till smooth. 
  6. Add lemon juice, extra salt if needed. Stir in Farro. Add more water/broth to make a thinner soup if desired if too thick.
  7. Serve in bowls topped with fresh Parmesan, a drizzle of olive oil and/or red pepper flakes. 


Course: Main Dish, Side Dish, Snack