This cozy soup is made with fresh produce from @panierdufermier . It’s so fulfilling and can constitute a meal because of it’s high fibre and protein content
Makes 4 to 6 portions.
1 cup cooked farro pasta
1/2 large rutabaga or turnip (diced)
2 carrots (peeled and diced)
2 celery stalks (peeled and diced)
1 onion (chopped)
1 (28 oz, 796 ml) can diced tomatoes
1 (19 oz, 540 ml) red kidney beans, strained
Bunch of baby spinach leaves
6 cups organic vegetable or chicken stock
2 tablespoons Italian herbs
Extra-virgin olive oil (drizzle)
Ground pepper & salt to taste
Parmigiano-Reggiano shavings (to taste)
In a large pot, drizzle olive oil and sautée the onions at medium heat until translucent. Add the rest of the veggies and spices. Season to taste and sautée for 5 minutes. Add the canned tomatoes, mix well and incorporate the broth. Bring to a boil and let simmer uncovered for 20 minutes, stirring occasionally. Add the beans and continue cooking for 5 more minutes.
Serve with already cooked farro pasta, fresh spinach leaves and Parmigiano-Reggiano. Enjoy!