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Ingredients
  • 2 tbsp grape seed oil
  • 1 large red onion diced
  • 5 cloves garlic minced
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 2 tbsp red wine vinegar
  • 4 tsp dried thyme rubbed
  • 1 tsp dried oregano rubbed
  • ¼ tsp cayenne
  • ½ tsp salt
  • 4 bay leaves
  • 28 oz. canned fire roasted diced tomatoes
  • 8 cups vegetable stock
  • 28 oz. canned navy beans
  • 3 cups cooked farro (about 1 ½ cups dry)
  • ¼ cup lemon juice
  • olive oil to drizzle on finished soup
  • lemon juice to squeeze on finished soup
  • fresh parsley or cilantro for garnish
Steps
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