Recipes and Cooking White Bean Vegetable and Farro Soup Be the first to rate & review! Cozy on up with a bubbling bowl of soup made with farro, fresh seasonings, and a medley of fork-tender veggies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 30, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 8 Jump to Nutrition Facts Ingredients ¼ cup olive oil 1 cup diced carrot ½ cup diced celery ½ medium onion, chopped 2 garlic cloves, minced 2 cup chopped kale 1 cup diced sweet potatoes 1 cup diced zucchini ½ cup chopped red sweet pepper (optional) 2 tablespoon chopped fresh Italian parsley 1 cup pearled farro 8 cup vegetable stock 1 15 ounce can white beans, rinsed and drained 2 tablespoon chopped fresh rosemary Salt and pepper 1 Recipe Chermoula Sauce Chermoula Sauce 1 cup chopped fresh Italian Parsley 1 cup chopped cilantro 1 cup olive oil 1 2-inch piece fresh ginger, peeled 3 garlic cloves, peeled juice of 1 lemon (3 tablespoons) Salt and pepper 2 teaspoon coriander seeds Directions 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 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. Rate it Print Nutrition Facts (per serving) 486 Calories 34g Fat 36g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 486 % Daily Value * Total Fat 34g 44% Saturated Fat 5g 25% Sodium 1113mg 48% Total Carbohydrate 36g 13% Total Sugars 5g Protein 8g Vitamin C 39.6mg 198% Calcium 114mg 9% Iron 2.3mg 13% Potassium 372mg 8% Folate, total 32.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.