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.

Gallery

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

271 calories; protein 12.3g; carbohydrates 43.3g; fat 6.8g; cholesterol 10.5mg; sodium 1539.5mg. Full Nutrition
Advertisement
Advertisement