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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil (extra-virgin)
- 3/4 cup celery (1/8-inch slices)
- 1/2 cup yellow onion (1/4-inch dice)
- 1 cup fennel (1/4-inch dice)
- 1 cup carrots (halved lengthwise and sliced crosswise 1/4-inch thick)
- 1 tsp. minced garlic
- 1/2 tsp. fresh thyme (chopped)
- 1/2 tsp. kosher salt
- 1 Tbsp. tomato paste
- 1 cup tomatoes (baby, cut in half)
- 4 cups vegetable stock (unsalted reccomended, 32 ounces)
- 4 cups water
- 1 cup pearled farro (rinsed)
- 15 oz. cannellini beans (drained and rinsed)
- 1 cup peas (frozen, fresh or canned)
- 2 Tbsp. basil (thinly sliced)
- 1/2 cup Italian parsley leaves (chopped fine)
- 1/2 cup Parmesan cheese (grated for garnish, optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium780mg33% |
| Potassium580mg17% |
| Protein10g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A70% |
| Vitamin C45% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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