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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. extra virgin olive oil
- 2 medium carrots (peeled and finely diced)
- 2 celery ribs (finely diced)
- 1/2 yellow onion (peeled and finely diced)
- 2 garlic cloves (peeled and minced)
- 1/2 fennel bulb (trimmed, outer layer removed, and finely diced)
- 1 small zucchini (ends trimmed and finely diced)
- 1/2 cup tomatoes (strained, passata di pomodoro)
- 1 bay leaf
- 5 cups chicken stock
- 2 cups farro (cooked, 1 cup of dried farro makes about 2 cups of cooked farro)
- sea salt
- freshly ground black pepper
- Parmigiano Reggiano (*Optional toppings include freshly grated, and a drizzle of really good olive oil.)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium730mg30% |
| Potassium1170mg33% |
| Protein23g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate94g31% |
| Dietary Fiber14g56% |
| Sugars10g |
| Vitamin A110% |
| Vitamin C30% |
| Calcium15% |
| Iron30% |
* 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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