Farro Minestrone
Author: 
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 11
 
A 1-pot winter soup that's chock full of hearty veggies and legumes like zucchini, carrots, white beans, and chickpeas. The basil will leave you wanting to eat the entire pot - just wait until you see how wonderful your kitchen smells!
Ingredients
  • (1) 15 oz can chickpeas, or 1.75 cups cooked chickpeas
  • (1) 15 oz can white beans, or 1.75 cups cooked white beans
  • (1) 15 oz can diced tomatoes
  • 32 oz vegetable broth
  • 31 oz water
  • ½ cup frozen corn
  • 1 medium onion, diced (226 g)
  • 2 carrots, sliced (113 g)
  • 1 package baby zucchini from Trader Joe's (250 g)*
  • green beans, cut in 1" pieces (150 g)
  • 1 bell pepper, chopped (113 g)
  • farro (100 g)
  • fresh basil, chopped (15 g)
  • 1 tbsp italian spices
  • 1 tbsp oregano
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
Instructions
  1. Add garlic, onions, carrots, and peppers into soup pot and cook in a splash of vegetable until soft.
  2. Add the rest of the vegetable broth and ingredients, EXCEPT BEANS, and cook until farro is almost cooked (about 25 minutes)
  3. Add beans, and cook until farro is cooked (about 10 minutes)
  4. Stir in basil and let sit until basil is wilted.
Notes
*Don't have a Trader Joe's? Or don't have baby zucchini? You can sub for regular zucchini!
Nutrition Information
Serving size: 1 Calories: 142 Fat: 1.03 g Saturated fat: 0.13 g Unsaturated fat: 0.64 g Trans fat: 0 g Carbohydrates: 27.1 g Sugar: 5.7 g Sodium: 423.1 mg Fiber: 7.6 g Protein: 7 g Cholesterol: 0 g
Recipe by Jill Runs on Plants at http://jillrunsonplants.com/farro-minestrone/