White Bean and Vegetable Soup With Farro
Summary
-
- Prep time
- 25 min
-
- Cook time
- 45 min
-
- Servings
- 9 Servings
-
- Serving size
-
1 cup
Ingredients
Ingredients
-
onion(s) (diced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
Italian seasoning
- 1 tsp
- 1 tsp
-
-
smoked paprika
- 1/2 tsp
- 1/2 tsp
-
-
cayenne pepper
- 1 pinch
- 1 ml
-
-
carrot(s) (peeled and sliced)
- 2
- 2
-
-
yellow squash (unpeeled and diced)
- 2
- 2
-
-
low sodium chicken broth
- 4 cup
- 4 cup
-
-
canned diced tomatoes
- 15 oz
- 425 g
-
-
chickpeas (garbanzo beans) (drained)
- 15 oz
- 425 g
-
-
lemon juice
- 2 tbsp
- 2 tbsp
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
cooked farro (Dry Packaged Foods)
- 2 cup
- 2 cup
-
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Chicken–White Bean Soup With Fresh Veggie Topper
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Directions
Directions
-
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.
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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.