Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
http://www.jessicagavin.com/
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!
50MINS
$2.23
Ingredients
Servings
8
2 Tbsp
Extra-Virgin Olive Oil
3/4 cup
Celery
1/8-inch slices
1/2 cup
Yellow Onion
1/4-inch slices
1 cup
Fennel Bulb
1/4-inch dice
1 cup
Carrot
halved lengthwise and sliced crosswise ¼-inch thick
1 tsp
Minced Garlic
as needed
Chopped Fresh Thyme
as needed
1 Tbsp
Tomato Paste
1 cup
Halved Cherry Tomato
4 cups
Vegetable Stock
unsalted recommended
or Chicken Stock
4 cups
Water
1 cup
Pearled Farro, rinsed
2 cups
Canned Cannellini White Kidney Beans, drained, rinsed
1 cup
Green Peas
or Frozen Green Peas
2 Tbsp
Thinly Sliced Fresh Basil
1/2 cup
Finely Chopped Italian Flat-Leaf Parsley
1/2 cup
Nutrition Per Serving
Calories
224
Fat
5.9 g
Protein
9.6 g
Carbs
33.6 g