Farro and Kale Minestrone
Minestrone is a style of Italian soup that varies in its ingredients from region to region. This minestrone utilizes winter vegetables and uses farro (an ancient grain) instead of the traditional pasta. These soups are always best when served with a nice crusty bread for dipping into the soup!
Farro Kale and Minestrone Soup
- 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
- 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.