Italian Farro Bean Soup
This farro soup is a must save for cold months! Beans, farro, tomatoes and vegetables in an aromatic broth. Simple, healthy and easy-- this Italian farro soup recipe is delicious.
Ingredients
- 3 tablespoons olive oil
- 1 white or yellow onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 3 garlic cloves, diced
- 2 teaspoons Italian seasoning
- 1 15 ounce can white beans like navy or great northern, drained
- 2 bay leaves
- 1 15 ounce can diced tomatoes
- 6-8 cups vegetable broth
- 1 cup farro, rinsed
- 1/3 cup fresh parsley, finely chopped
- 1 teaspoon lemon juice or red wine vinegar
- Parmesan cheese, for garnish as desired
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots and cook for 10-15 minutes, until soft. I usually add in a little pinch of salt here to help soften the onion.
- Add the garlic cloves and Italian seasoning and cook another 1 minute or so then add the white beans, bay leaves, diced tomatoes and vegetable broth. Stir together, then remove 1/2 cup of the mixture and puree. Set aside.
- Add in the rinsed farro and reduce heat to low. Cover slightly and cook until the farro is cooked through, about 30-45 minutes. Add back in the pureed bean mixture.
- Stir in the fresh parsley along with the lemon juice. Season to taste, adding in salt/pepper as needed. Divide among bowls and garnish with parm cheese, if using, along with more fresh parsley and fresh cracked pepper.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 50gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 972mgPotassium: 578mgFiber: 10gSugar: 5gVitamin A: 5907IUVitamin C: 8mgCalcium: 95mgIron: 4mg