Chunky Lentil Farro Minestrone
Servings
4
Servings
4
Ingredients
  • 1Tbsp extra-virgin olive oil or grapeseed oil
  • 1 medium yellow onionchopped
  • 2 medium carrotschopped
  • 1 small zucchinicut into 1/2 inch chunks
  • 2 celery stalkssliced
  • 1 large red bell peppersliced into 1/2 inch chunks
  • 2 cloves garlicpeeled and minced
  • 2Tbsp tomato paste
  • 2tsp Italian seasoning
  • 3/4tsp salt
  • 1/2tsp black pepper
  • 1/2tsp dried red pepper flakes
  • 2 large tomatoeschopped
  • 5cups begetable broth
  • 1cup green lentils
  • 3/4cup farro
  • 2 dried bay leaves
  • 4cups spinach
  • 2Tbsp red wine vinegar
  • 1/3cup flat-leaf parsley
Instructions
  1. In large saucepan, heat oil over medium heat. Add onion and carrot to pan; heat 5 minutes, stirring occasionally. Add zucchini, celery, bell pepper, and garlic to pan; heat 3 minutes. Add tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes and heat 1 minute. Stir in tomatoes.
  2. Add broth, lentils, and farro to pan. Bring to a boil; reduce heat to medium-low and simmer, covered, until lentils and farro are tender but not mushy, about 30 minutes. Add additional broth or water if soup becomes too thick. Stir in spinach and red wine vinegar; heat until spinach has wilted.
  3. Divide soup among serving bowls and garnish with chopped parsley.