A UVA Heart & Vascular Center Initiative
Recipes / Appetizers and Soups

Italian Vegetable Soup with Farro and White Beans

Posted January 09, 2018

Ingredients

Makes 8 Servings

  • 1 Tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 bunch kale, blanched for 10 minutes
  • 8 oz. green beans, cut into ½ inch pieces, blanched for 4 minutes
  • 1 tsp. dried oregano
  • ½ tsp. red pepper flakes
  • 1- 14 oz. can Italian style stewed tomatoes (or homemade canned)
  • ½ tsp. salt
  • 1 cup farro, cooked
  • 1 cup dry white beans, cooked
  • 1 large handful basil leaves, torn
  • ¼ cup freshly chopped parsley
  • ½ cup freshly grated parmsan cheese

Directions

Bring a large soup pot to medium heat. Add 1 Tbsp. extra virgin olive oil, then add onion, celery, carrot and red pepper. Cover and cook for about 5-6 minutes until vegetables are becoming soft. Add garlic and stir for 1 minute.

Add kale, green beans, oregano, red pepper flakes, salt and tomatoes. Then add enough water to cover soup. Simmer for 8-10 minutes.

Add farro and white beans, stir and cook 5-10 more minutes, adding more water to reach desired consistency.

Stir in basil. Season with salt and pepper.

Divide soup among plates, garnish with fresh parsley and grated parmesan cheese.

Tags: , , ,

Contributor: Ashley Hightower