Farro Fagioli Minestrone

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Farro Fagioli Minestrone

Ingredients
2 medium carrots, peel and finely diced
2 medium stalks celery, finely diced
1 tbsp rosemary oil
4 garlic cloves, pressed
2 tbsp fresh thyme, finely chopped
4 cup kale, stalk removed and coarsely chopped
3 cup vegetable stock
3 cup water
2 14.5oz cans diced tomatoes, undrained
1 cup uncooked farro
1 14.5oz can kidney beans, drained and rinsed
1 tsp sugar
1 tsp salt
1/2 tsp black pepper, coarsely ground
2 oz Parmesan cheese, grated
4 tbsp rosemary oil

Instructions:

1. Heat oil in 12-qt stockpot over medium-high heat 1-3 minutes or until shimmering. Add carrots, celery, onion, pressed garlic and thyme to stockpot; cook and stir 1-2 minutes or until onion is translucent.

2. Add kale, stock, water, tomatoes and farro to stockpot; cook, uncovered, 5-6 minutes or until simmering. Reduce heat to medium-low. Cook, covered, 20-25 minutes or until farro is tender. Stir in beans, sugar, salt, and black pepper.

3. To serve, ladle soup into serving bowls. Top with Parmesan cheese; drizzle with remaining oil.

Nutrition Facts

Serving Size:6

 

Amount Per Serving
Calories
2280
Total Fat
90
Saturated Fat
15
Total Carbohydrate
288
Dietary Fiber
48
Sugars
0
Protein
84
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