White Bean Vegetable and Farro Soup

Cozy on up with a bubbling bowl of soup made with farro, fresh seasonings, and a medley of fork-tender veggies.

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Reviews (0)

5.0 by 5 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 30 mins

White Bean Vegetable and Farro Soup

Directions

  1. In a large stockpot, heat the oil over medium heat. Add carrots, celery, onion, and garlic; cook for 5 minutes, or until tender. Add the kale, sweet potato, zucchini, and red sweet pepper if using; cook for another 2 minutes. Add the parsley, farro, vegetable stock, beans, rosemary, and 1/4 cup of water as needed to thin the soup. Bring to a boiling. Reduce heat. Simmer, covered, for 30 minutes or until farro is tender. Season to taste with salt and ground black pepper. Serve warm with the Chermoula Sauce.

Chermoula Sauce

Directions

  1. In the bowl of a food processor, combine all the ingredients and pulse for 1 minute, or until the mixture forms a loose, smooth sauce. The chermoula may be made a day ahead and refrigerated, covered, overnight.
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Nutrition Facts (White Bean Vegetable and Farro Soup)

  • Per serving:
  • 486 kcal ,
  • 34 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 25 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1113 mg sodium ,
  • 36 g carb. ,
  • 6 g fiber ,
  • 5 g sugar ,
  • 8 g pro.

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Reviews (1)

5 Ratings
1292 Days Ago
Really delicious and nutritious soup. I substituted whole dried peas for white beans, cabbage for kale, potatoes for sweet potatoes, and barley for farro. The Chermoula Sauce really makes a difference.

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