Winter Vegetable Minestrone with Farro

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 cup dried farro
• 6 cups vegetable broth
• 1 (28-ounce) can diced tomatoes
• 1 cup chopped kale
• 1 cup chopped zucchini
• 1/2 cup canned cannellini beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
2. 2 Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. 3 Add farro and stir to coat with oil. Toast for 2 minutes.
4. 4 Pour in vegetable broth and diced tomatoes, bringing to a boil. Reduce heat, cover, and simmer for 25 minutes.
5. 5 Add kale, zucchini, cannellini beans, tomato paste, and oregano. Simmer uncovered for another 10 minutes.
6. 6 Season with salt and pepper to taste. Serve hot, garnished with Parmesan and parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add cooked white beans or chickpeas for extra protein.
• For a creamier soup, puree part of the soup before serving.

Substitutions

• Substitute barley for farro if preferred.
• Use spinach in place of kale for a milder flavor.

Pairings

• Crusty Italian bread
• A glass of red wine

Nutrition

Tips

• Rinse the farro well before cooking to reduce bitterness.
• Feel free to use other seasonal greens in place of kale.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread or a simple green salad on the side.

FAQ