Healthy Italian Minestrone Soup with Farro

Ingredients

• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks of celery, diced
• 3 cloves of garlic, finely chopped
• 1 zucchini, diced
• 1 red bell pepper, diced
• 400 grams of canned diced tomatoes
• 1 liter of vegetable broth
• 100 grams of farro (substitute with barley or brown rice if you can't find it)
• 400 grams of canned cannellini beans, rinsed and drained
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
•  salt and pepper to taste
• 4 handfuls of fresh spinach
•  extra virgin olive oil for serving
•  grated Parmesan cheese for serving (optional)

Instructions

1. 1 Heat a large soup pot over medium-high heat and add a splash of olive oil. Add the onion, carrots, and celery and sauté until soft (about 5 minutes).
2. 2 Add the garlic, zucchini, and bell pepper and sauté for another 5 minutes.
3. 3 Add the diced tomatoes, vegetable broth, farro, cannellini beans, oregano, and basil. Season with salt and pepper. Bring the soup to a boil, reduce the heat, and let it simmer for 30 minutes.
4. 4 Add the spinach and stir until wilted. Taste and adjust seasonings as desired.
5. 5 Serve the soup with a drizzle of extra virgin olive oil and grated Parmesan cheese (if using). Enjoy!