Name: Farro Minestrone
Total time: 50 min
Yield: Serves 6 to 8
Ingredients: 1½ cups [265 g] cooked borlotti, cranberry, or cannellini beans, or one 14-oz [400-g] can cannellini or bortlotti beans, rinsed and drained; 1½ oz [40 g] pancetta or bacon, finely chopped (optional); One 2-in [5-cm] chunk Parmigiano-Reggiano cheese rind (optional); 2 cups [115 g] thinly sliced Lacinato kale (remove center rib before slicing); 1 large yellow onion, finely chopped; One 14½-oz [410-g] can diced tomatoes with Italian herbs, with juice; ½ cup [120 ml] dry white wine; 6 cups [1.4 L] vegetable or chicken broth; Sea salt; 1 large carrot, peeled and finely chopped; 2 Tbsp extra-virgin olive oil; 1 medium parsnip, peeled and finely chopped; 1 cup [180 g] farro; 2 tsp chopped fresh rosemary; 1½ cups [180 g] bite-size cauliflower florets; Freshly ground black pepper; 2 medium garlic cloves, minced; 2 celery stalks, thinly sliced

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
50 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

The formula for minestrone is very adaptable—substitute green beans for the cauliflower, chopped cabbage for the kale, or omit the pancetta and cheese to make the soup vegan. Farro is an ancient whole grain related to wheat. The nutty kernels pop when you chew them, adding a nice textural contrast to the tender vegetables. If you’re not a fan of chewy grains in soup, look for quick-cooking semi-pearled farro grains at grocery stores and online.

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