We have made Minestrone Soup with all age kiddos so many times! It’s always a hit! Kids love to make it, and everyone loves to eat it.

Minestrone Soup with Farro

Serves 8

2 cups cannellini beans, cooked. You may use 1-15 ounce cans

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!