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Ingredients
US|METRIC
4 SERVINGS
- 1 cup farro (rinsed)
- 8 cups vegetable broth
- 2 cups kale (chopped)
- 14.5 oz. diced tomatoes
- 1 Tbsp. italian seasoning
- 1/2 cup fresh parsley leaves
- 1/2 yellow onion (chopped)
- 1/2 lemon (large, juiced)
- 1/2 tsp. sea salt
- black pepper (to taste)
- 15 oz. cannellini beans (drained and rinsed)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium2200mg92% |
| Potassium1920mg55% |
| Protein31g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate117g39% |
| Dietary Fiber35g140% |
| Sugars13g |
| Vitamin A110% |
| Vitamin C130% |
| Calcium25% |
| Iron50% |
* 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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Reviews(1)
Erin Hayes 8 years ago
It was a good soup but next time I'd add cooked farro at the end. Cooking it with the soup make the consistency of the soup near gelatinous. I had to throw the whole batch out.