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Name: Italian Farro and Vegetable Soup
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tablespoons Extra virgin olive oil plus more to serve; 1 large Yellow onion halved and thinly sliced; 1 teaspoon Dried thyme; Kosher Salt and Ground black pepper; 1 cup Semi-pearled or pearled farro; 1 can Whole Tomatoes 28 ounce; crushed by hand; 2 quarts Low-sodium chicken broth; 2 medium Zucchini 1/2-inch cubes or 2 medium carrots, peeled, halved and thinly sliced or 4 cups lightly packed torn kale leaves or a; Finely grated Parmesan cheese

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INGREDIENTS

3 tablespoons Extra virgin olive oil ; plus more to serve
1 large Yellow onion ; halved and thinly sliced
1 teaspoon Dried thyme
Kosher Salt and Ground black pepper
1 cup Semi-pearled or pearled farro
1 can Whole Tomatoes ; 28 ounce; crushed by hand
2 quarts Low-sodium chicken broth
2 medium Zucchini ; 1/2-inch cubes or 2 medium carrots, peeled, halved and thinly sliced or 4 cups lightly packed torn kale leaves or a combo
Finely grated Parmesan cheese

Servings

INSTRUCTIONS

Heat oil to shimmering in Dutch oven. Add onion, thyme, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until onion is translucent. Stir in farro, then add tomatoes with juice and broth. Bring to boil, then simmer, uncovered and stirring occasionally, for 25 minutes. Stir in the zucchini and cook until both farro and zucchini are tender, about 5 minutes. Season with salt and pepper, to taste. Serve drizzled with oil and sprinkled with Parmesan cheese.

NOTES

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Nutrition

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Serving Size: 1 Serving (442g)
Recipe Makes: 6 Servings

Calories: 111
Calories from Fat: 52 (47%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.5g
Cholesterol 7.3mg		2 %
Sodium 901.1mg		31 %
Potassium 539.1mg		14 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 5.5g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 111

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