Farro minestrone is a warming Italian soup that you will love to cozy up to in the colder months. This farro soup is a complete meal in one pot and is so delicious.
Why you will love this recipe
- Lots of flavor: Farro minestrone is an Italian soup that is hearty and full of flavor. This farro soup makes the perfect winter soup because of the winter vegetables used to make it and it is delicious.
- Healthy ingredients: This soup uses farro (an ancient grain) instead of the traditional pasta because is more commonly found in the northern areas of Italy which is the inspiration for this Italian soup.
- Easy: If I am looking for a really easy comforting soup to make for my family, this is the soup I always turn to.
Ingredients In This Farro Minestrone
This is a very simple straightforward Farro soup recipe. All of the flavor comes from cooking the ingredients together in the pot and no special skills are needed.
- Cranberry beans (dried). If you can't find these beans then pinto or kidney beans will work.
- Olive oil
- Tomato puree
- Chicken broth
- Pearled farro
- Parmesan for serving
- Red pepper flakes
- 1 Fresh rosemary
- Fresh thyme
About the Farro in this minestrone
The farro that you need for this soup is a pearled farro. This just means the outer layers of the grain have been removed making the cooking time extremely fast. It will also be labeled quick cooking farro.
To store leftover minestrone that you have, allow the soup to cool completely then place it in a container with a lid. Store in the fridge for up to one week.
To freeze this soup, follow the steps above but instead of placing it in the fridge, place it in a freezer-proof container. Freeze for up to 3 months.
Here are some of our favorite things to make with this Farro minestrone:
For more Italian recipes
Farro Minestrone (Italian Style)
- 4 cups chicken broth
- 4 cups Kale stems removed and course chopped
- 1 ½ cup dried cranberry beans If you can't find these beans then dried pinto or kidney beans will work.
- 1 cup pearled farro this is a very fast cooking farro
- 1 cup of tomato puree
- 2 cups carrots peeled and diced
- 1 celery stalk diced
- 4 ounces pancetta of diced
- 2 tablespoon olive oil
- 1 clove garlic diced
- 1 small onion diced
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- pinch of red pepper flakes
- Freshly grated Parmesan for serving
- water to fill pot
- In a medium pot add your dried beans, thyme, and rosemary and pour in enough water to cover your beans by 1 inch with the water.1 ½ cup dried cranberry beans, 1 sprig of fresh rosemary, 1 sprig of fresh thyme, water
- Bring this to a boil and then cover and reduce the heat to a simmer.
- Let the beans simmer for about 30-40 minutes until they just start to get tender. Then set aside.
- In a large heavy bottom pot on medium heat, add your olive oil, pancetta and your red pepper flakes. Saute for 5 minutes to lightly cook your pancetta.4 ounces pancetta, 2 tablespoon olive oil, pinch of red pepper flakes
- Now add your garlic, onion, celery and carrots and saute for about 3 minutes until they just start to soften.2 cups carrots, 1 celery stalk, 1 clove garlic, 1 small onion
- Now add your chicken stock to the pot and mix well.4 cups chicken broth
- Next add your tomato puree, farro and all of your beans and their water to the pot.1 cup pearled farro, 1 cup of tomato puree
- Mix this all together.
- Add your Kale and let simmer on low heat for another 15-20 minutes or until the farro is soft but still has some chew.4 cups Kale
- Season your soup with salt and pepper. Beans soak up salt so make sure to season well!
- Ladle into soup bowls and top generously with freshly grated Parmesan and crusty bread on the side.Freshly grated Parmesan for serving