White Bean and Vegetable Soup With Farro

White Bean and Vegetable Soup With Farro
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 165

  • Total Fat 3g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 580mg
  • Total Carbohydrate 28g
    • Dietary Fiber 6g
    • Total Sugars 6g
  • Protein 7g
  • Potassium 515mg
  • Phosphorus 170mg

Choices/Exchanges: 1 Nonstarchy vegetable



  • onion(s) (diced)
  • garlic (minced)
    2 clove
  • Italian seasoning
    1 tsp
  • smoked paprika
    1/2 tsp
  • cayenne pepper
    1 pinch
  • carrot(s) (peeled and sliced)
  • yellow squash (unpeeled and diced)
  • low sodium chicken broth
    4 cup
  • canned diced tomatoes
    15 oz
  • chickpeas (garbanzo beans) (drained)
    15 oz
  • lemon juice
    2 tbsp
  • olive oil
    1 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • cooked farro (Dry Packaged Foods)
    2 cup


  1. 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.

  2. 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.

  3. Add the beans and simmer for 5 minutes. Drizzle in the lemon juice. Season with the salt and pepper.

  4. 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.