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Sausage & Vegetable Farro Soup
Nb persons: 10
Yield: 1 cup
Preparation time: 20
Total time: 35 minutes
Source: Clean Eating Nov.-Dec. 2009
| 1/2 cup | celery, chopped |
| 1 cup | red onion, chopped |
| 1 tbsp | extra-virgin olive oil |
| 6 cups | low-sodium vegetable broth |
| 1/2 cup | carrots, sliced |
| 3/4 cup | parsnips, chopped |
| 1 cup | farro, (soaked in 2 cups water for 15 minutes, drained) |
| 2 cups | Brussels sprouts, fresh or frozen, halved |
| 1 28-oz can | no-salt-added diced tomatoes |
| 1/2 cup | Italian flat-leaf parsley |
| 10 oz | fully cooked deli-fresh lean turkey sausage |
| 1/4 tsp | ground black pepper |
In a medium-size skillet over medium-high heat, saute celery and onion in oil for 3 minutes. In a large pot on medium-high heat, add sauteed vegetables, broth, carrots, parsnips and farro. Cook for 15 minutes. Then add Brussels sprouts, tomatoes, parsley and sausage. Bring to a boil over high heat and cover. Reduce heat to medium-low and simmer for 15 minutes.
Nutrients per 1-cup serving: Calories: 150, Total Fat: 3.5 g, Sat. Fat: I g, Carbs: 22 g, Fiber: 4 g, Sugars: 5 g, Protein: 8 g, Sodium: 300 mg, Cholesterol: 15 mg
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