Hearty Garden Vegetable Farro Soup

• Produce

  • 1 cup Baby tomatoes
  • 2 tbsp Basil
  • 15 oz Cannellini beans
  • 3/4 cup Celery
  • 1 cup Fennel
  • 1 tsp Garlic
  • 1/2 cup Italian parsley, fine leaves
  • 1 cup Peas, fresh or canned frozen
  • 1/2 tsp Thyme, fresh
  • 1/2 cup Yellow onion

• Canned Goods

  • 1 tbsp Tomato paste
  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 cup Farro, pearled

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 4 cups Water

• Other

  • 1 cup Carrots (halved lengthwise and sliced crosswise 1/4-inch thick

Found on jessicagavin.com

Description

Directions

• In a large pot heat the oil over medium-high heat. Add the celery, onion, fennel, carrots, garlic, thyme and salt. Cook, stirring a few times until the vegetables are softened, about 5 minutes. Add tomato paste and stir to combine with the vegetables.
• Add the sliced baby tomatoes, vegetable broth, and water. Bring to a boil over high heat. Once boiling add the farro and beans, reduce liquid to a simmer over medium-low heat and cover soup. Cook for 25 minutes, or until farro grains are tender.
• Add the peas, cover and cook until tender, about 5 minutes. Season with salt and pepper. Divide evenly among bowls and top with the basil, parsley and Parmesan cheese.

Nutrition