Italian Farro & White Bean Minestrone with Crispy Tempeh Croutons

Ingredients

• 100 g tempeh, cut into ½-inch cubes
• 1/2 cup farro, uncooked
• 2 1/2 cups vegetable broth, low-sodium
• 3/4 cup canned white beans, drained and rinsed
• 3/4 cup zucchini, diced
• 1/2 cup carrots, diced
• 1/4 cup celery, diced
• 1/2 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
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp crushed walnuts, for garnish

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.