Minestrone Soup with Farro

Minestrone is one of my favorite soups to make this time of year. It’s warm, hearty, and filled with nutritious ingredients. I add just a few twists to it, like using farro, green beans, going lighter on the tomatoes - all simple things that make me love this soup even more! Feel free to tweak this to fit your personal preferences. This recipe is vegan, but I love to sprinkle a little cheese on top before I serve it. Enjoy!

Ingredients

2 Tbsp olive oil

1 cup of each diced - carrots, onions, celery (shortcut: buy a mirepoix from your grocery store)

1 cup cut green beans (fresh or frozen)

1 potato, peeled and chopped into 1 inch pieces

1 can (14.5oz) diced tomatoes

1 cup farro

1 can white beans, rinsed and drained

2 cups kale, stems removed, roughly chopped

6 cups vegetable broth (or chicken broth)

1 tsp fresh rosemary, chopped (or 1/4 tsp dried)

1 tsp Italian seasoning (or 1/2 tsp thyme, 1/2 tsp oregano)

¼ tsp red pepper flakes (optional)

½ tsp salt, plus more and freshly ground pepper to taste

Directions

Cook the farro according to package instructions. Set aside.

In a stock pot, heat olive oil over medium-high heat. Add the potatoes, carrots, onions, and celery. Season with Italian seasoning, rosemary, red pepper flakes (optional), salt and pepper. Cook until vegetables have softened, about 6-8 minutes, stirring frequently.

Add in the tomatoes, white and green beans, broth, and cooked farro. Bring to a boil and then reduce to a simmer. Simmer for 15-20 minutes, until all vegetables are tender. Salt to taste. Stir in kale and mix well, until kale has wilted slightly. Serve with an optional sprinkle of parmesan cheese on top.