Tomato and farro minestrone

Vegetable soup Italian cuisine

It’s only fair to admit that I rarely (hardly ever) make the same recipe more than once -- much like my attitude towards being, my palate and cravings are constantly in motion; always learning and adapting. That being said, it’s also only fair to admit I’ve made this exact (to the T) recipe for my Tomato and Farro Minestrone Stew three times in the past two weeks -- thirty-six slurped cups of vegetable-rich perfection -- without regret. I made this with a simple tomato and oregano-based broth, loads of chunky vegetables, protein, and fiber-rich farro and cannellini beans, and barely-wilted ribbons of lacinato kale. This one-pot vegan minestrone is nourishing, hearty, and divinely cozy, and one I can’t get enough of. <br /> <br />Nutritional Information [per serving = 2 cups]: 290 Calories; 52 g Carbohydrates; 2.8 g Fat; 12.5 g Protein; 9.7 g Fiber; 9.3 g Sugar