Italian Farro & White Bean Minestrone with Crispy Tempeh Croutons

Ingredients

• 100 g tempeh, cut into ½-inch cubes
• 0.5 cup farro, uncooked
• 2.5 cups vegetable broth, low-sodium
• 0.75 cup canned white beans, drained and rinsed
• 0.75 cup zucchini, diced
• 0.5 cup carrots, diced
• 0.25 cup celery, diced
• 0.5 cup canned crushed tomatoes, unsweetened
• 2 whole garlic cloves, minced
• 2 tbsp olive oil, divided
• 1 tsp walnut oil, for finishing
• 6 leaves fresh basil, torn
• 0.5 tsp dried oregano
• 0.25 tsp sea salt

Instructions

1. 1

   Heat 1 tbsp olive oil in a large saucepan over medium heat. Add tempeh cubes and pan-fry for 6-8 minutes, stirring occasionally, until golden and crispy on all sides. Transfer to a plate lined with paper towels.

2. 2

   In the same saucepan, add remaining 1 tbsp olive oil and sauté minced garlic, diced carrots, celery, and zucchini for 4-5 minutes until vegetables begin to soften.