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

White Bean Vegetable and Farro Soup

Ingredients

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

Ingredients

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.

Nutrition Facts (White Bean Vegetable and Farro Soup)

    Per serving:
  • 486 kcal cal.,
  • 34 g fat
  • (5 g sat. fat,
  • 4 g polyunsaturated fat,
  • 25 g monounsatured fat),
  • 0 mg chol.,
  • 1113 mg sodium,
  • 36 g carb.,
  • 6 g fiber,
  • 5 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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