Name: One Pot Farro Veggie Loaded Minestrone Soup Recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
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

I love Minestrone Soup! This Minestrone Soup Recipe is delicious and is packed with a lot of veggies! To boost its health factor, it includes farro instead of pasta! Farro is amazing in soups, so you won’t even miss the pasta! This Minestrone Soup Recipe may take some time to make, but it is a perfect meal to make ahead. It is easy to reheat for lunches / dinners and freezes well. Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!

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

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.
Turn down heat to medium, add garlic and sauté for 1 minute more.
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.
Remove lid, add beans, stir, cover again with lid and cook for another 35 minutes.
Remove lid, spinach and lemon juice and cook for 1 minute.
Disregard bay leaf.
Serve in bowls and garnish with fresh chopped basil.

Food Prep Tips: This can be made ahead on a food prep. It is easy to reheat for lunches / dinners and freezes well. Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!

If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot Butternut Squash Chili, One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.

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