Rustic Italian Soup with Farro

Beans and farro add high protein to this hearty Italian soup. This can be made vegan by replacing chicken broth with vegetable stock and disregarding the cheese.

Step: 1

Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes. Reduce heat to medium-low; add beans and kale. Cook 5 minutes more and serve with Parmesan cheese.

Per Serving: 271 calories; protein 12.3g; carbohydrates 43.3g; fat 6.8g; cholesterol 10.5mg; sodium 1539.5mg.

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