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Two bowls of minestrone on a table with bread and spoons next to them.

Farro Minestrone (Italian Style)

Melissa
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course entertaining, Main Course, Soup
Cuisine Italian
Servings 8 servings
Calories 323 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Nutrition

Calories: 323kcalCarbohydrates: 51gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 12mgSodium: 615mgPotassium: 994mgFiber: 16gSugar: 5gVitamin A: 8893IUVitamin C: 38mgCalcium: 167mgIron: 4mg
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