Italian-Inspired White Bean and Farro Soup
A delicious soup with white beans, farro, and a load of vegetables for a gratifying soup that is quick to make with ingredients you may already have on hand. This soup is a warming and delicious start to lunch or dinner any night of the week.
Ingredients
- 1 cup farro, rinsed
- 3 cups filtered water
- 1/4 cup extra-virgin olive oil
- 1 large onion finely diced
- 3 cloves garlic peeled and chopped
- 2 large carrot finely diced
- 2 large celery stalk finely diced
- 1 zucchini quartered and diced
- 4 cups low sodium veggie or chicken broth
- 1 bunch turnip greens stems removed, chopped
- 1 can 15 ounces white beans, cannellini or northern, drained and rinsed
- Sea salt to taste
- Freshly ground pepper
Instructions
- In a medium saucepan, bring 3 cups water to a boil. Add 1 cup farro and stir. Cook for 20-30 minutes or according to package directions.
- Heat oil in a large pot over medium. Add diced onion and sauté for 3 minutes. Add chopped garlic for 1 minute before adding carrots and celery. Cook until vegetables are tender, about 5 minutes.
- Add 4 cups broth, zucchini, greens, and cooked beans, and season with salt and pepper. Bring to a boil, then reduce to a simmer, and cook, partially covered, stirring occasionally, until greens are tender, 10 minutes. Let cool slightly. Stir in cooked farro and season with salt and pepper to serve.
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