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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.