Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)

Farmhouse Vegetable and Farro Soup (Zuppa Di Verdure E Farro)
Summary

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!

  • Prep time
    15 min
  • Cook time
    45 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 230

  • Total Fat 3g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrate 42g
    • Dietary Fiber 8g
    • Total Sugars 6g
  • Protein 13g
  • Potassium 820mg

Choices/Exchanges: 4 Vegetable, 1/2 Fat, 1 1/2 Starch

Ingredients

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
Directions

Directions

  1. Heat oil in dutch oven over medium-high heat. Add onion, leek, carrot and garlic. Sauté for 5 minutes, stirring frequently.

  2. 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.

  3. 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.

Reviews