Description
Tuscan Vegetable Farro Soup with Beans is a heartwarming dish that blends vibrant vegetables and creamy cannellini beans with nutty farro. Each bowl is a comforting embrace, filled with rich flavors and nourishing ingredients. Perfect for chilly nights or gatherings, this soup is not only delicious but also visually stunning, making it an ideal addition to your meal rotation.
Ingredients
Scale
- 1 cup pearled farro
- 1 (14.5 oz) can diced tomatoes
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 2 cups kale or spinach, chopped
- 1 (15 oz) can cannellini beans, rinsed
- 1 tsp fresh thyme, chopped
- 1 tsp fresh basil, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Stir in garlic, carrots, and celery; cook for another 4-5 minutes until slightly softened.
- Add canned tomatoes along with their juices and simmer for about 2 minutes.
- Pour in vegetable broth, rinsed cannellini beans, and farro; bring to a boil. Reduce heat to low and cover; simmer for approximately 30 minutes until farro is tender.
- Stir in kale or spinach until wilted. Season with salt and pepper to taste.
- Serve hot with an additional drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg