Monday, January 14, 2013

Farro Bean Soup

Here is my lunch for the week!  It is going to be another cold week, so i am going to have some nice hot soup!  Adapted from here.
Makes about 7 servings

2 oz diced prosciutto
1 medium onion, diced
1 celery stalk diced
3 garlic cloves minced
cooking spray

1, 14.5 oz can petite diced tomatoes
2 cans white beans, drained and rinsed
2 small zucchini, diced
3-4 cups chicken broth
3/4 cup uncooked farro
1/4 cup chopped basil
red pepper flakes, optional
salt and pepper to taste

Spray a pot with cooking spray and toss the prosciutto in and let it cook for a minute then add the celery and onion.  Stir until softened (about 6 minutes or so).  Add the garlic and continue cooking for an additional minute.  

Add the tomatoes, zucchini, beans, chicken broth and farro.  Cook farro in soup until done (see cooking directions on your farro).  Add basil, red pepper flakes, salt and pepper.  If the soup is too thick add some more broth.  ENJOY!

Nutritional info:  414 calories, 0.5 g saturated fat, 21g Dietary fiber, 5.2 g sugar, and 25g protein!

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