This recipe takes a classic minestrone soup and turns it into a scrumptious one-dish wonder. Adding the ancient grain farro makes this soup hearty and gives it a nutty flavor. With cabbage, kidney beans, carrots, onion and tomatoes, you get lots of cholesterol-lowering, energy-boosting ingredients.
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1 large yellow onion
2 cloves garlic
4 ribs celery
4 large carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
15-ounce can whole tomatoes
6 cups water
½ cup farro
1 tablespoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
½ of a head of savoy cabbage
15-ounce can (no-salt) kidney beans, drained and rinsed
¼ cup chopped fresh flat leaf parsley
¼ cup grated Parmesan
Makes 4 servings
Each serving contains:
Calories 380 (about 3½ cups)
Total fat 11g
Saturated fat 2.5g
Trans fat 0g
Protein 14g
Total carbohydrate 56g
Fiber 12g
Sugar 13g
Cholesterol 5mg
Sodium 530mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
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