Italian Farro Soup


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Italian Farro Soup
Italian Farro Soup
Ingredients
2 (32- oz.) containers vegetable stock
1 (15-oz.) can cannellini beans rinsed and drained
1 (10- oz.) bag Raley's Mirepoix Vegetable Blend (in the frozen foods section) thawed
1 (8.8-oz.) bag Raley's Italian Farro (near the rice and pasta)
1 tbsp. Italian seasoning blend
2 cups Nob Hill Trading Co. Burgundy Marinara Sauce
2 cups lacinato kale coarsely chopped
Directions

Prep: 10 minutes Cook: 20 minutes Serves: 4 to 6

Bring 2 (32-oz.) containers vegetable stock, 1 (15-oz.) can rinsed and drained cannellini beans, 1 (10-oz.) bag thawed Raley’s Mirepoix Vegetable Blend (in the frozen foods section), 1 (8.8-oz.) bag Raley’s Italian Farro (near the rice and pasta) and 1 tbsp. Italian seasoning blend to a boil in a large pot. Reduce heat and simmer, covered, for 15 minutes. Stir in 2 cups Nob Hill Trading Co. Burgundy Marinara Sauce and 2 cups coarsely chopped lacinato kale; cook for
5 minutes more or until very hot.
 

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