This hearty garden vegetable soup is an easy, healthy recipe for you to make anytime. High in fiber farro, beans, and a vegetable medley is a satisfying meal!
ingredient
- 2 tablespoons extra-virgin olive oil
- ¾ cup celery, ⅛-inch slices
- ½ cup yellow onion, ¼-inch dice
- 1 cup fennel, ¼-inch dice
- 1 cup carrots, halved lengthwise and sliced crosswise ¼-inch thick
- 1 teaspoon minced garlic
- ½ teaspoon fresh thyme, chopped
- ½ teaspoon kosher salt
- 1 tablespoon tomato paste
- 1 cup baby tomatoes, cut in half
- 4 cups vegetable stock, unsalted reccomended, 32 ounces
- 4 cups water
- 1 cup pearled farro, rinsed
- 15 ounces cannellini beans, drained and rinsed
- 1 cup peas, frozen, fresh or canned
- 2 tablespoons basil, thinly sliced
- ½ cup Italian parsley leaves, chopped fine
- ½ cup parmesan cheese, grated for garnish
Directions
- In a large pot heat the oil over medium-high heat.
- Add the celery, onion, fennel, carrots, garlic, thyme and salt. Cook, stirring a few times until the vegetables are softened, about 5 minutes.
- Add tomato paste and stir to combine with the vegetables.
- Add the sliced baby tomatoes, vegetable broth, and water. Bring to a boil over high heat.
- Once boiling add the farro and beans, reduce liquid to a simmer over medium-low heat and cover soup. Cook for 25 minutes, or until farro grains are tender.
- Add the peas, cover and cook until tender, about 5 minutes.
- Season with salt and pepper. Divide evenly among bowls and top with the basil, parsley, and Parmesan cheese.
Related Recipes
