Farro Minestrone with Kale and Pesto

Farro and Kale Minestrone Soup with Pesto

This comforting soup will warm your belly and fill your home with cozy aromatics. Farro...

This comforting soup will warm your belly and fill your home with cozy aromatics. Farro is nutty and filling and soaks up the soup’s broth. The kale is fluffy and nutritious and adds more hearty texture to the soup. Don’t skip the pesto, which adds a tasty finish! 

Farro and Kale Minestrone Soup with Pesto

Minestrone soup is a traditional Italian soup made with vegetables, often with the addition of pasta or rice. Here, we’re making it with farro, which is a bit heartier than a rice and more nutritious than a pasta (ancient grains are powerhouses!)

This minestrone is a one pot wonder meal you’re going to be making all winter long. It can be changed up to reflect the seasons, but here I went straight winter with a simple mire poix and kale. The pesto on top is the cherry on top and adds so much salty flavor to the finish.

 

Farro Minestrone with Kale and Pesto

You can try this soup with barley for a different grain and use Parmesan cheese instead of pesto and add in a little bit of shredded basil to the end.

It’s soup season!

Farro Minestrone with Kale and Pesto

 

Farro and Kale Minestrone Soup with Pesto

Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients

  • 2 tablespoons 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 1 cup farro
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 15-ounce can cannellini or Great Northernwhite beans
  • salt and pepper
  • 2 packed cups finely chopped curly kale
  • pesto for garnish

Instructions

  • Heat the oil in a large pot or Dutch oven.
  • Once oil is shimmering, add the garlic, celery, onion, and carrots.
  • Cook until vegetables are softened, stirring, for about 5 minutes.
  • Add the farro and tomato paste and stir for 1 minute.
  • Add the broth, 2 cups of water, Italian seasoning, white beans, season with salt and pepper, and bring to a boil.
  • Once boiling, reduce heat to medium low, cover, and simmer for 25 minutes or until farro is cooked through.
  • Uncover, stir in the kale, let cook for another 5 minutes uncovered and then remove from heat.
  • Divide the soup into bowls and top each with a dollop of pesto. Serve.

 

with love, Ali

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