Try this Tuscan Farro And White Bean Soup recipe, or contribute your own.
Suggest a better description6 SERVINGS VEGAN On a recent visit to Tuscany and the glorious walled city of Lucca, I sampled this wonderfully satisfying soup. Some recipes using this grain suggest overnight soaking, but I have never found it necessary. However, to save on preparation time, you could substitute canned beans for the dried. Serve with crusty Tuscan bread. In large pot, heat oil over medium-high heat. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes. Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot water.) Serve warm. PER SERVING: 302 CAL.; 11G PROT.; 6G TOTAL FAT (1G SAT. FAT); 52G CARB.; 0 CHOL.; 1,089MG SOD.; 8G FIBER. Recipe by: Vegetarian Times Magazine, March 1998, page 38
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 6 | ||
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Calories: 249 | ||
Calories from Fat: 12 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 652.4mg | 22 % | |
Potassium 792.6mg | 21 % | |
Total Carbohydrate 51.3g | 15 % | |
Dietary Fiber 9.4g | 37 % | |
Sugars, other 42g | ||
Protein 11.5g | 16 % | |
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. |
Calories per serving: 249
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