Tuscan Bean and Farro Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.0 tsp, crumbled Bay Leaf0.5 tsp Oregano, ground0.25 tsp Pepper, black0.5 tsp Salt1.0 tbsp Olive Oil1.0 medium Carrots, raw1.0 stalk, large (11"-12" long) Celery, raw2.0 clove Garlic1.0 medium (2-1/2" dia) Onions, raw5.0 cup Vegetable Broth1.0 cup Baby Spinach (raw)1.5 cup Cannellini Beans White Kidney Beans Bushs3.0 serving farro Kitchen of love
In a large pot for soup saute the chopped vegetables in 1 TBSP Olive Oil Add the vegetable broth to the pot. Bring to a boil. Add the farro, beans, spices. Bring to a boil again and then reduce heat to low. Cover and simmer for 25 to 30 minutes until farro is softened but still chewy. Stir in the baby spinach until wilted.
Serving Size: 4 servings about 1.5 cups.
Number of Servings: 4.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Number of Servings: 4.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 269.0
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,725.1 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 8.4 g
- Protein: 11.5 g
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