Farro and Kale Minestrone Soup with Pesto
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Servings 4 people
- 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
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.