Minestrone Soup with Farro
3 cups carrots, chopped
1 1/2 cups celery, chopped
1 bunch kale, chopped
1 whole onion, chopped
3 cups tomatoes, chopped or 1-28 ounce can diced tomatoes
2 quarts vegetable stock
2 tablespoons olive oil
6 cloves garlic, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 cup Parmesan cheese, grated
3 cups cooked farro. Follow the directions on the package.
Sea salt and pepper, to taste
In a stockpot, sauté the onion, garlic, celery & carrots for 5 minutes. Add the kale and cook for an additional 5 minutes. Add tomatoes and herbs and cook 10 minutes longer. Next, add the cannellini beans and stock. Let simmer 30 minutes.
Optional: Puree 1/3 of soup with immersion blender or use food processor.
Add the farro & serve with drizzling of olive oil or basil oil or pesto and parmesan cheese.
Farro is an ancient form of wheat and is generally soaked before using. A hearty grain, it’s also wonderful in grain salads. Just add vinaigrette, seasonal raw veggies and you’re set!