Minestra Di Farro

Ingredients - Serves 6

• Grated parmesan cheese - For serving
• Salt and pepper - To taste
• Fresh basil - 2 tablespoons, chopped
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 4 cups
• Cannellini beans - 1 can (14 oz), drained and rinsed
• Tomatoes - 1 can (14 oz), diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Farro - 1 cup

Let's Get Started

1. In a large pot, bring water to a boil and cook the farro according to package instructions. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the carrots, celery, onion, and garlic. Cook until vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, cannellini beans, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add the cooked farro to the pot and simmer for an additional 10 minutes.
5. Stir in the chopped parsley and basil. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 5g
• Carbs: 45g
• Protein: 10g
• Sodium: 500mg
• Sugar: 5g