Print Recipe

Farro Kale and Minestrone Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 8 people


  • 1 1/2 cup of fresh not canned cranberry beans. If you can't find these beans then pinto or kidney beans will work.
  • 4 ounces of diced pancetta
  • 1 clove of garlic
  • 1 small onion diced
  • a pinch of red pepper flakes
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 2 tbsp of olive oil
  • 4 carrots peeled and diced
  • 1 celery stalk diced
  • 1 large bunch of fresh Kale about 3-4 cups cut of the stems and course chopped
  • 1 cup of tomato puree
  • 4 cups of chicken broth
  • 1 cup of pearled farro this is a very fast cooking farro
  • Freshly grated Parmesan for serving


  • In a medium pot add your fresh beans, thyme, and rosemary and pour in enough water to cover your beans by 1 inch with the 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.
  • Now add your garlic, onion, celery and carrots and saute for about 3 minutes until they just start to soften.
  • Now add your chicken stock to the pot and mix well.
  • Next add your tomato puree, farro and all of your beans and their water to the pot.
  • 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.
  • Season your soup with salt and pepper. Beans soak up salt so make sure to season well!

To serve

  • Ladle into soup bowls and top generously with freshly grated Parmesan and crusty bread on the side.