Farro Kale and Minestrone Soup

5 from 1 vote

An Italian Fall and Winter minestrone that is healthy and delicious.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: people

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Author: Melissa

1 ½ cup of fresh cranberry beans 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 tablespoon 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!

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

Nutrition Values are estimates only.

Course :Main Course