Rustic Italian Soup with Farro recipe

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Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons minced garlic
4 cups chicken stock
1 (14.5 ounce) can fire-roasted diced tomatoes with juice
½ cup water
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ cup farro
2 ½ cups baby kale
½ (14.5 ounce) can great Northern beans, drained
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

271.1 calories
carbohydrate: 43.3 g
cholesterol: 10.5 mg
fat: 6.8 g
fiber: 5.2 g
protein: 12.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 1539.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes. Reduce heat to medium-low, add beans and kale. Cook 5 minutes more and serve with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Beans and farro add high protein to this hearty Italian soup. This can be made vegan by replacing chicken broth with vegetable stock and disregarding the cheese.

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