Wednesday, May 9, 2018

Farro & White Bean Soup with Italian Parsley

How can you go wrong with a vegetable based soup? The “Farro & White Bean Soup with Italian Parsley” (page 156), is very similar to vegetable barley soup, and in fact, I find I can use farro in place of barley in just about any recipe. This soup also reminded me of a light minestrone, with the veggies (celery, carrots, onion, garlic), tomato, beans (cannellini), and grain combination. It was very easy to prepare, and omitting the oil required no extra effort or substitute ingredients. This is a delicious and nourishing soup, hearty enough to serve as a main dish, perfectly rounded out by a tossed green salad and whole grain bread.

Keeping it “McDougall Friendly” check list:
  • Replace the oil with water, broth, soy sauce, or sherry for sautéing the veggies and/or use a nonstick pot.