Winter Minestrone with Farro

Winter Minestrone with Farro Enlarge Image
Makes:
6 servings
Serving Size:
2 cups
Yields:
12 cups
Prep:
30 mins
Cook:
1 hr 5 mins
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Winter Minestrone with Farro

Ingredients
3
cups water
1
cup whole grain farro
2
tablespoons olive oil
1
cup chopped celery (2 stalks)
1
cup chopped carrots (2 medium)
1/2
cup finely chopped onion (1 medium)
3
slices turkey bacon, chopped
1
tablespoon snipped fresh rosemary
2
1
28 ounce can no salt added diced tomatoes, undrained
1
russet potato, peeled and cut into 1/2-inch cubes
1
Parmesan cheese rind
6
cups reduced-sodium chicken broth
1
bunch Tuscan kale, stemmed and chopped
1
15 ounce can white beans, rinsed and drained
 
Freshly ground black pepper
 
Freshly grated Parmesan cheese (optional)

Directions

  1. In a medium saucepan bring the water to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 30 minutes; drain.
  2. Meanwhile, in a Dutch oven heat oil over medium heat. Add celery, carrots, onion, turkey bacon, rosemary, and garlic. Cook about 15 minutes or until vegetables are tender and golden, stirring frequently. Stir in cooked farro, tomatoes, potato, and cheese rind. Add 6 cups broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potato is tender. Stir in kale and beans. Simmer, covered, for 5 to 10 minutes more or until kale is tender.
  3. Remove and discard cheese rind. Season to taste with ground black pepper. If desired, top each serving with grated Parmesan cheese.

Nutrition Facts

(Winter Minestrone with Farro)
    Per serving:
  • 333 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 10 mg chol.,
  • 940 mg sodium,
  • 51 g carb.,
  • 9 g fiber,
  • 7 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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