Tuscan Soup
- Number of Servings: 6
Ingredients
0.75 cup Emmer & Spelt Farro 2 cup Bush's Best Great Northern Beans (by FLUFFYWONKENOBE) 2 tbsp Extra Virgin Olive Oil 1 serving Yellow Onion Small (by TRUDKM7) 1 serving Carrots(Organics)1 Medium Carrot (by AMERICAPATMAN40) 38 gram(s) Celery Rib, Raw (1 stalk = 38g) (by JOHN1492) 1 tsp, crumbled Bay Leaf .25 tsp Dried Oregano (by ARCTIC.ORCA) 4 cup Swanson Chicken Stock Unsalted 1 tsp Vogue Cuisine Instant VegeBase (by PHONICBLUE) 2 serving Garlic, cooked (1 clove / serving)
Heat olive oil in large pot over medium heat
Add onion, carrot, celery, garlic, pepper. Sauté until veggies soften
Add bay leaf, oregano, stock, and bring to boil
Add farro and beans. Bring to boil.
Reduce heat to low.
Cover and simmer 29-30 minutes or until farro is almost tender
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WAEGWANOLDGUY.
Add onion, carrot, celery, garlic, pepper. Sauté until veggies soften
Add bay leaf, oregano, stock, and bring to boil
Add farro and beans. Bring to boil.
Reduce heat to low.
Cover and simmer 29-30 minutes or until farro is almost tender
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WAEGWANOLDGUY.
Nutritional Info Amount Per Serving
- Calories: 166.8
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 445.8 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 5.7 g
- Protein: 9.0 g
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