Hearty Vegetable Minestrone with Farro

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 cup farro
• 2 cups chopped kale
• 1 cup diced zucchini
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Add garlic and cook for an additional minute.
3. 3 Stir in crushed tomatoes, vegetable broth, kidney beans, cannellini beans, farro, oregano, and basil.
4. 4 Bring to a boil, then reduce heat and simmer for 25-30 minutes, until farro is tender.
5. 5 Add kale and zucchini, cooking until vegetables are just tender.
6. 6 Season with salt and pepper to taste.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add a splash of red wine for extra depth.
• Use pasta instead of farro for a classic minestrone.

Substitutions

• Substitute farro with pearl barley or small pasta shapes.
• If fresh kale isn't available, use spinach or Swiss chard.

Pairings

• Pair with a simple green salad.
• A glass of red wine complements this soup beautifully.

Nutrition

Tips

• Use vegetable broth with a good flavor to enhance the taste of the soup.
• Feel free to add other vegetables like diced potatoes or green beans for extra heartiness.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a slice of crusty bread.
• Top with grated Parmesan cheese for a savory kick.

FAQ