📝 About This Recipe
This Farro Minestrone is a soul-warming journey to the heart of Tuscany, where ancient grains reign supreme. Unlike traditional pasta-based soups, the pearled farro provides a delightful, nutty chew and a rich complexity that deepens as it simmers. Packed with seasonal vegetables, creamy cannellini beans, and a hint of parmesan rind, this dish is a masterclass in building layers of rustic, earthy flavor.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/2-inch rounds)
- 2 pieces Celery stalks (diced)
- 4 Garlic cloves (minced)
The Heart of the Soup
- 1 cup Pearled farro (rinsed thoroughly)
- 1 medium Zucchini (quartered and sliced)
- 1 can (15 oz) Cannellini beans (drained and rinsed)
- 1 can (14.5 oz) Diced tomatoes (with juices)
- 6-8 cups Vegetable or chicken stock (low sodium preferred)
- 1 piece Parmesan rind (about 2-3 inches long)
Herbs and Greens
- 1 bunch Lacinato kale (stems removed, leaves chopped into ribbons)
- 1 sprig Fresh rosemary (leaves finely minced)
- 2 teaspoons Fresh thyme (leaves only)
- to taste Kosher salt and black pepper
- 1/4 teaspoon Red pepper flakes (optional for heat)
For Garnish
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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2
Add the onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the garlic, rosemary, thyme, and red pepper flakes. Cook for another 60 seconds until the aroma fills your kitchen.
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4
Add the rinsed farro to the pot and toast it for 2 minutes, stirring constantly. This brings out the grain's natural nuttiness.
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5
Pour in the diced tomatoes (with their juice) and use a wooden spoon to scrape any browned bits from the bottom of the pot.
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6
Add 6 cups of the stock and the parmesan rind. Bring the mixture to a boil.
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7
Once boiling, reduce the heat to low, cover partially, and let simmer for 20 minutes.
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8
Add the zucchini and the cannellini beans to the pot. If the soup looks too thick, add the remaining 2 cups of stock.
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9
Continue to simmer for another 15 minutes, or until the farro is tender but still has a slight 'al dente' bite.
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10
Stir in the chopped kale and cook for 3-5 minutes until the greens are wilted and vibrant.
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11
Remove the parmesan rind and discard. Taste the soup and season generously with salt and black pepper.
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12
Ladle the hot minestrone into bowls. Garnish with a heavy sprinkle of Parmigiano-Reggiano, fresh parsley, and a final drizzle of olive oil.
💡 Chef's Tips
Rinse your farro under cold water before cooking to remove excess starch and prevent the soup from becoming gummy. Don't skip the parmesan rind; it acts as a 'flavor bomb' that adds umami and body to the broth. If using whole farro instead of pearled, soak it overnight to reduce the cooking time significantly. This soup tastes even better the next day as the flavors meld, but be prepared to add a splash of water when reheating as the farro will continue to absorb liquid. Swap the kale for Swiss chard or spinach if you prefer a more tender leafy green.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, acidic white wine like a Vermentino or Pinot Grigio to cut through the richness. A side of roasted seasonal root vegetables adds a lovely textural contrast. For a complete meal, serve alongside a simple arugula salad with a lemon-truffle vinaigrette. Provide lemon wedges on the side; a squeeze of fresh citrus right before eating brightens all the earthy flavors.