Jessicagavin.com Hearty Garden Vegetable Farro Soup Recipe Recipe

Keto Friendliness Gauge

Net Carbs are 13% of calories per serving, at 34g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Jessicagavin.com Hearty Garden Vegetable Farro Soup Recipe? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Jessicagavin.com Hearty Garden Vegetable Farro Soup Recipe Recipe

  • Net Carbs are 13% of calories per serving, at 34g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Jessicagavin.com Hearty Garden Vegetable Farro Soup Recipe Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 315 g )
Amount Per Serving
Calories: 258
Total Fat: 3g
Saturated Fat: 1g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 257mg
Total Carbohydrates: 44g
Dietary Fiber: 10g
Sugar: 5g
Protein: 17g
Calcium: 225mg Iron: 6mg
Potassium: 1031mg Vitamin A: 149mcg
Vitamin C: 14mg Vitamin D: 0mcg

Ingredients

  • * 2 tablespoon olive oil extra virgin
  • * 3/4 cup celery slice
  • * 1/2 cup yellow onion dice
  • * 1 cup fennel dice
  • * 1 cup carrot halved lengthwise and sliced crosswise thick
  • * 1 teaspoon minced garlic
  • * 1/2 teaspoon fresh thyme chopped
  • * 1/2 teaspoon kosher salt
  • * 1 tablespoon tomato paste
  • * 1 cup baby tomato cut in 1/2
  • * 4 cup vegetable stock unsalted reccomended (32 ounce)
  • * 4 cup water
  • * 1 cup pearled farro rinsed
  • * 15 ounce cannellini bean drained and rinsed
  • * 1 cup pea frozen, fresh or canned
  • * 2 tablespoon basil thinly sliced
  • * 1/2 cup italian parsley leaf chopped fine
  • * 1/2 cup parmesan cheese grated for garnish

Instructions

Visit Jessicagavin.com's website to view the recipe instructions. (Via Edamam)