Tomato White Bean Farro Soup
Fragrant with garlic and Italian seasonings, this tomato farro soup has white beans and kale. Each spoonful is hearty with grains.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 small onion, roughly chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup farro
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can white beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 cup chopped kale leaves
- Chopped parsley for serving
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Sauté the onions and until they start to soften, about 4 minutes.
- Add the tomato paste, garlic, Italian seasonings, red pepper flakes, salt, black pepper and farro and cook for 1-2 minutes until fragrant.
- Pour in the diced tomatoes, beans, vegetable broth and water. Bring to a boil, lower the heat and simmer for 10-12 minutes until the farro is tender.
- Stir in the kale, giving it about 2 minutes to soften.
- Divide the soup into bowls and garnish with chopped parsley and grated parmesan as desired.
Notes
Let the soup cool to room temperature before storing in an airtight container in the refrigerator up to 4 days or in the freezer up to 1 month. It’s best to freeze the soup in portion sizes to make it easier to thaw. Then reheat it in the microwave or on the stove. You may need to add some water if the farro has absorbed the liquid.
Nutrition
Calories: 336kcal | Carbohydrates: 63g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 779mg | Potassium: 892mg | Fiber: 14g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 18mg | Calcium: 153mg | Iron: 6mg