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Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)
15 min prep time
45 min cook time
6servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)
Farro is a classic Italian grain that has started gaining popularity in the U.S. Add some canned cannellini beans to this recipe, but be sure to rinse and drain the beans!
15 min prep time
45 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Heat oil in dutch oven over medium-high heat. Add onion, leek, carrot and garlic. Sauté for 5 minutes, stirring frequently.
- Stir in 2 cups water, farro, salt, pepper, stock, bay leaves, and thyme, and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
- Add spinach, beans and tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes. Discard bay leaves and serve. Garnish each serving with cheese.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 230
-
Total Fat
3g
- Saturated Fat 0.8g
- Sodium 180mg
-
Total Carbohydrate
42g
- Dietary Fiber 8g
- Total Sugars 6g
- Protein 13g
- Potassium 815mg
Ingredients
leek (chopped)
1 cup
onion(s) (chopped)
1 cup
Extra Virgin Olive Oil
2 tsp
carrot(s) (chopped)
1/2 cup
garlic (minced)
3 clove
uncooked farro (rinsed and drained)
3/4 cup
salt
1/2 tsp
freshly ground black pepper
1/2 tsp
chicken stock (14.5-ounce, reduced-sodium)
1 can
bay leaves
2
fresh thyme
1 sprig
spinach (chopped)
2 cup
cooked cannellini beans
2 cup
tomato(es) (14.5-ounce, diced, undrained, reduced-sodium)
1 can
parmigiano-reggiano cheese (grated, 1 ounce)
1/4 cup
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