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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
This hearty, veggie filled soup will warm up even the coldest day! Use low sodium vegetable broth to make this a vegetarian option.
25 min prep time
45 min (not including the farro) cook time
9servings
1 cup
Print Recipe >
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.
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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.
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Add the beans and simmer for 5 minutes. Drizzle in the lemon juice. Season with the salt and pepper.
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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 150
- % Daily value*
-
Total Fat
2.5g
3%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 330mg 14%
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Total Carbohydrate
26g
9%
- Dietary Fiber 5g 18%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 380mg 8%
Ingredients
olive oil
1 tbsp
onion(s) (diced)
1 med
garlic (minced)
2 clove
Italian seasoning
1 tsp
smoked paprika
1/2 tsp
cayenne pepper
1/8 tsp
carrots (peeled and sliced)
2 med
yellow squash (unpeeled and diced)
2 med
low sodium chicken broth
4 cup
canned diced tomatoes
1 (15-ounce) can
chickpeas (garbanzo beans) (drained)
1 (15-ounce) can
lemon juice
2 tbsp
salt
1/2 tsp
black pepper
1/4 tsp
cooked farro (Dry Packaged Foods)
2 cup
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