Slow-Cooker Italian Vegetable & Farro Soup

eatingwell.com

Holly Snider

2 tablespoons olive oil

1 (8 ounce) package presliced fresh cremini mushrooms

½ teaspoon black pepper

2 cups chopped yellow onions (from 1 onion)

1 cup chopped celery (from 3 celery stalks)

4 cups peeled butternut squash (from 1 squash)

4 cups water

4 cups unsalted vegetable stock

1 cup uncooked whole-grain farro

5 cups coarsely chopped baby spinach (about 5 ounces)

¼ cup loosely packed fresh flat-leaf parsley leaves

¼ cup torn fresh basil leaves

3 tablespoons apple cider vinegar

⅞ teaspoon kosher salt

3 ounces Parmigiano-Reggiano cheese, shaved (about 1 ½ cups)

Directions at eatingwell.com

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