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

Source: Better Homes and Gardens
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White Bean Vegetable and Farro Soup

Ingredients

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Directions

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  • 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.

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Nutrition Facts (White Bean Vegetable and Farro Soup)

486 calories; 34 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 25 g monounsaturated fat; 0 mg cholesterol; 1113 mg sodium. 372 mg potassium; 36 g carbohydrates; 6 g fiber; 5 g sugar; 8 g protein; 0 g trans fatty acid; 801 RE vitamin a; 8008 IU vitamin a; 40 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 33 mcg folate; 0 mcg vitamin b12; 114 mg calcium; 2 mg iron;

Chermoula Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (1)

5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
04/06/2014
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.