RUSTIC ITALIAN SOUP WITH FARRO

Rustic Italian Soup with Farro image

Beans and farro add high protein to this hearty Italian soup. This can be made vegan by replacing chicken broth with vegetable stock and disregarding the cheese.

Provided by abrown604

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 14

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Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons minced garlic
4 cups chicken stock
1 (14.5 ounce) can fire-roasted diced tomatoes with juice
½ cup water
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ cup farro
2 ½ cups baby kale
½ (14.5 ounce) can great Northern beans, drained
¼ cup grated Parmesan cheese, or to taste

Steps:

Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes. Reduce heat to medium-low; add beans and kale. Cook 5 minutes more and serve with Parmesan cheese.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 43.3 g, Cholesterol 10.5 mg, Fat 6.8 g, Fiber 5.2 g, Protein 12.3 g, SaturatedFat 1.5 g, Sodium 1539.5 mg, Sugar 4.6 g