Savory and hearty soups–really, is there anything better in the world? Nope, I don’t think so. Soups filled with delicious vegetables, beans, and whole grains are a must on everyone’s weekly menu. If they aren’t, then they should be!
With my sister traipsing around Italy with my beloved camera and my schedule being jam packed with one too many responsibilities, this blog has taken to falling onto my mom and Mark for help. For this post, I am merely the writer and taste tester (main consumer of this delicious soup). My mom cooked and Mark photographed. What lovely support I have.
My mom adapted this recipe from Jessica Gavin. And guys, if you’re looking for a soup bursting with flavor, nutrients, and textures, this one is the one. It’s even better than my Vegan Minestrone Soup.
It’s so beautiful with all of its colors, wouldn’t you agree? I agree. Yep, I definitely agree with myself.
So many colorful, vibrant vegetables swimming around in one bowl alongside their ‘bean-y’ and whole grain best friends. Guys, one bite of this soup and healthy eating will become one of the easiest things you’ve ever done. THERE’S SO MUCH FLAVOR INSIDE ONE LITTLE BOWL.
Note: We used instant farro for this recipe. You can usually find instant farro at your local Trader Joe’s.
- 2 Tablespoons olive oil
- 2 celery stalks (chopped)
- ½ large yellow onion (diced)
- 1 small fennel bulb (diced)
- 2 medium carrots (diced/cubed)
- 1 tsp minced garlic
- ½ tsp dried thyme
- ½ tsp salt
- ½ of a 6 oz. can of tomato paste
- 2 roma tomatoes (diced)
- 4 cups water
- 4 cups vegetable broth
- 1 cup instant farro (uncooked and from Trader Joe's)
- 1 cup frozen peas
- 1 15 oz. can red beans (drained and rinsed)
- 1 15 oz. can Great Northern Beans (drained and rinsed)
- 1 Tbsp dried basil
- 2 Tbsp dried parsley
- In a large pot, add the olive oil and sautee the onions, celery, fennel, carrots, garlic, thyme, and salt over medium-high heat. Cook for 5 minutes.
- Add the tomato paste and stir. Then add the tomatoes, broth, water, farro, and beans. Bring the pot to a boil and then reduce the heat so that the pot is simmering. Simmer for 10-15 minutes or until the farro is soft. Then add the peas, basil, and parsley. Cook for another 5 minutes and then turn off the heat.
This soup is rich in protein, vitamin A, vitamin C, fiber, and more! Eat up folks. I’ve been having it for lunch nearly every day this week. I cannot emphasize enough on how magically delicious this soup is. I’m salivating–totally salivating as I’m thinking about it.
So please, please, please grab your spoon and slurp up some of this soup. I promise you that your body and taste buds will thank you!
Um yep, that’s pretty much all I have for you tonight. I’ve probably mentioned this before, but soups are one of my favorites to eat and cook because they’re an easy way to make sure you’re getting many of your vital nutrients. It’s also quite difficult to make soups taste horrible. A pinch of salt here, some pepper there, and BAM! You’ve got yourself a bowl of yumminess.
Anyways, I hope you all have a great Thursday night. Stay happy and healthy, y’all!
If you’re feeling pinterest happy, here’s a wonderful Pin friendly collage. Thanks for reading and for all of the support, folks.