Garden's End Tomato Vegetable Soup

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  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 green pepper, chopped
  • 2-3 stalks celery, chopped (use heart and leaves)
  • 1 quart vegetable broth
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup farro
  • 2 cups fresh or frozen corn
  • 1/4 pound fresh or frozen green beans
  • 1 medium zucchini, sliced
  • Red pepper flakes to taste
  • 1 tablespoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese, to serve
  • Chopped fresh flat-leaf parsley, to serve


In a large stockpot with a heavy bottom, heat olive oil over medium heat.
Add onion, carrot, green pepper, celery and garlic. Sauté for 5-6 minutes, or until tender.
Stir in broth and tomatoes and bring to a boil. Add farro.
Reduce heat to a simmer and cook for another 30-45 minutes, or until farro is tender.
Add corn, green beans, zucchini and seasonings. Simmer for an additional 6-8 minutes.
Top individual servings with Parmesan and parsley.
Serve with crusty bread.

Recipe from Central Market Poulsbo - Culinary Resource Center
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