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White Bean and Vegetable Soup With Farro
25 min prep time
45 min (not including the farro) cook time
9servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make White Bean and Vegetable Soup With Farro
25 min prep time
45 min (not including the farro) cook time
9servings
1 cup
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Step-By-Step Instructions:
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, Italian seasoning, smoked paprika, and cayenne pepper and sauté for 2 minutes.
- Add the carrots and yellow squash and sauté for 3 minutes. Pour in the broth and tomatoes and bring to boiling. Lower the heat and simmer for 30 minutes.
- Add the beans and simmer for 5 minutes. Drizzle in the lemon juice. Season with the salt and pepper.
- To serve, place a scant 1/4 cup of cooked farro in the bottom of each soup bowl. Ladle the soup over the farro. If desired, sprinkle with fresh parsley.
Nutrition facts
9 Servings
-
Serving Size
1 cup
- Amount per serving Calories 165
-
Total Fat
3g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 580mg
-
Total Carbohydrate
28g
- Dietary Fiber 6g
- Total Sugars 6g
- Protein 7g
- Potassium 515mg
- Phosphorous 170mg
Ingredients
cooked farro (Dry Packaged Foods)
2 cup
black pepper
1/4 tsp
salt
1/2 tsp
lemon juice
2 tbsp
chickpeas (garbanzo beans) (drained)
15 oz
canned diced tomatoes
15 oz
low sodium chicken broth
4 cup
yellow squash (unpeeled and diced)
2
carrot(s) (peeled and sliced)
2
cayenne pepper
1 pinch
smoked paprika
1/2 tsp
Italian seasoning
1 tsp
garlic (minced)
2 clove
onion(s) (diced)
1
olive oil
1 tbsp
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