Farro Minestrone

Farro Minestrone

Michelle runs the food blog Je Mange la Ville. Farro is combined with winter vegetables for a hearty meal. Bacon can be omitted and replaced with one tablespoon of olive oil for a meat-free version.
Servings
6 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

  • 3/4 cup Organic Farro soaked overnight, then drained
  • 1 slice Bacon diced
  • 3 Garlic cloves, minced
  • 1 Onion finely chopped
  • 2 Carrots chopped
  • 1 1/2 cups Butternut Squash peeled and cubed (or Acorn Squash)
  • 1 tsp Dried Oregano
  • 1 tsp Thyme
  • 1 Bay Leaf
  • 1 can San Marzano Peeled Tomatoes (28 oz can)
  • 1 can Red Kidney Beans (15 oz can) drained and rinsed
  • 15 cups Vegetable Broth Low-Sodium (or adjust to preferred consistency)
  • 1 bunch Tuscan Kale stalks removed, leaves chopped
  • 1/4 cup Basil Leaves (fresh)
  • 1/4 cup Parmesan Cheese shaved

Instructions

  1. Add bacon to a large soup pot and cook over medium heat until crispy. Remove and set aside. Keep pot with bacon fat on the heat and add the garlic, onion, carrots, squash, oregano, thyme and bay leaf. Cook, stirring occasionally, for about 10 minutes over medium-low heat.
  2. Add the tomatoes (squish them up with your hands first) and tomato liquid from the can, kidney beans, drained farro and vegetable broth. Cover and simmer for about 30 minutes.
  3. After that, add the kale and reserved bacon. Cook for 10 more minutes, uncovered. If the soup is too thick, thin it with a little more broth or water. Season with salt and pepper to taste.
  4. Ladle into soup bowls. Garnish with basil leaves, drizzled olive oil and shaved Parmesan cheese.

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