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One Pot Farro Veggie Loaded Minestrone Soup Recipe | Healthy Eats by Jennie

One Pot Farro Veggie Loaded Minestrone Soup Recipe

Course Main Course, Soup
Cuisine Comfort food, Italian
Keyword Minestrone Soup Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 2 T olive oil
  • 1 large red onion chopped
  • 1 green pepper chopped
  • 2 cups celery chopped
  • 1 1/2 cups chopped carrots
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 8 cloves garlic chopped
  • 6 cups vegetable broth (or chicken broth)
  • 2 cups water
  • 1 14.5 oz can of petite diced tomatoes
  • 1/2 cup fresh parsley chopped
  • 1 T fresh rosemary chopped
  • 1/4 teas crushed red peppers
  • 1/4 teas dried oregano
  • 1/4 teas fennel seed
  • 1 bay leaf
  • 1/2 cup farro (uncooked)
  • 1/2 cup lentils (uncooked)
  • 1 15.5 oz can of white beans (drained and rinsed) (I used Great Northern beans)
  • 2 cups chopped spinach
  • 1 lemon, juice of

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté onions, carrots, celery, green pepper, salt and black pepper for 10 minutes.

  2. Turn down heat to medium, add garlic and sauté for 1 minute more.

  3. Add broth, water, tomatoes, parsley, rosemary, crushed red peppers, oregano, fennel seed, bay leaf, farro and lentils; stir, cover with lid and cook for 25 minutes.

  4. Remove lid, add beans, stir, cover again with lid and cook for another 35 minutes.

  5. Remove lid, spinach and lemon juice and cook for 1 minute.

  6. Disregard bay leaf.

  7. Serve in bowls and garnish with fresh chopped basil.