Vegetable Farro Soup
Servings: 8 servings
Calories: 193kcal
Rustic and hearty, packed with vegetables, grains, and legumes. Vegetable Farro Soup is a soup that relies heavily on pantry staples and a few fresh ingredients.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 stalks celery, finely diced
- 4 large carrots, sliced 1/4 inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 6 cups vegetable stock
- 2 cups farro, quick cook (see post for details)
- 15 ounces canned lentils, drained and rinsed
- 28 ounces canned diced tomatoes
- 1/4 cup parsley, finely chopped (can use dried)
Instructions
- In a large soup pot, over medium heat, add the olive oil, onions, celery, and carrots. Saute for 5 minutes.
- Add the garlic, salt, and pepper. Stir into the vegetables and cook for two minutes.
- Add the canned tomatoes and vegetable stock. Stir to combine. Place a lid on the pot and cook for 30-35 minutes, until carrots are almost cooked.
- Stir in the farro and lentils. Place the lid back on the pot and cook for 15 minutes, stirring every 5 minutes.
- Add the parsley, and stir it into the soup. Turn the heat off and let the soup sit for 5 minutes.
- Serve and garnish with more parsley, if desired.
Nutrition
Calories: 193kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Sodium: 1033mg | Potassium: 611mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6730IU | Vitamin C: 16.7mg | Calcium: 71mg | Iron: 3.5mg