Tuscan Kale & Farro Soup Recipe
Recipe By Rachael Ray
4.9
25 Rating -
Rate
Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tuscan Kale & Farro Soup Recipe
- 0.38 cup Pearled farro, rinsed
- 0.06 cup Evoo, plus more for drizziing
- 1/2 Cloves garlic, peeled and lightly crushed
- 1/2 Carrots, thinly sliced crosswise
- 1/4 Onion, Finely Chopped
- 2 ounce 1/2 bunch tuscan kale, stemmed and coarsely chopped
- 3.75 ounce 1 can cannellini beans
- 3.63 ounce 1 Can Diced Tomatoes
- 1/4 tablespoon Finely Chopped Flat Leaf Parsley
- 0.06 teaspoon Crushed Red Pepper
Nutrition
value
value
161
calories per serving
10 g Fat5 g Protein12 g Carbs8 g FiberOther
Current Totals
- Fat10g
- Protein5g
- Carbs12g
- Fiber8g
MacroNutrients
- Carbs12g
- Protein5g
- Fiber8g
Fats
- Fat10g
Vitamins & Minerals
- Calcium141mg
- Iron3mg
- Vitamin A2622mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9138mcg
- Vitamin B120mcg
- Vitamin C114mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium79mg
- Manganese1mg
- Phosphorus96mg
- Selenium3mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray