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
- % Daily value*
-
Total Fat
3g
4%-
Saturated Fat
0.4g
2% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
580mg
25% -
Total Carbohydrate
28g
10%-
Dietary Fiber
6g
21% -
Total Sugars
6g
-
Dietary Fiber
-
Protein
7g
-
Potassium
515mg
11%
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