This hearty garden vegetable soup is an easy, healthy recipe for you to make any time. High in fiber farro, beans, and a vegetable medley is a satisfying meal!
Total Time
50min
0.0
0 Ratings
Author: Jessica Gavin
Servings:
8
Ingredients
•
2
Tbsp
Extra-Virgin Olive Oil
•
3/4
cup
Celery
•
1/2
cup
Yellow Onions
•
1
cup
Fennel Bulbs
•
1
cup
Carrots
•
1
tsp
Minced
Garlic
•
1/2
tsp
Chopped
Fresh Thyme
•
1/2
tsp
Kosher Salt
•
1
Tbsp
Tomato Paste
•
1
cup
Halved
Cherry Tomatoes
•
4
cups
Vegetable Stock
or Chicken Stock
•
4
cups
Water
•
1
cup
Pearled Farro
, rinsed
•
2
cups
Canned Cannellini White Kidney Beans
, drained, rinsed
Vegetable broth can be substituted but use 8 cups of broth and omit the water.
Chicken stock can be a substitute for vegetable stock. I like to use unsalted if you can find it so you can control how much you add to the soup.
Nutrition Per Serving
CALORIES
224
FAT
5.9 g
PROTEIN
9.6 g
CARBS
33.6 g
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