Italian in origin, minestrone is a thick vegetable soup, often with a grain or pasta added. Every Italian region has their variation. This late-summer dish has more broth and is lighter than the more traditional versions that include cannelloni beans, escarole or cabbage.
Cook farro first. In a 3-quart saucepan, add 4 cups water, teaspoon salt and heat over medium-high heat. Bring to a boil. Reduce heat, cover with lid and simmer for about 45 to 60 minutes or until farro is slightly chewy but firm. Drain farro, transfer to a bowl, set aside.
Italian in origin, minestrone is a thick vegetable soup, often with a grain or pasta added. Every Italian region has their variation. This late-summer dish has more broth and is lighter than the more traditional versions that include cannelloni beans, escarole or cabbage.
Cook farro first. In a 3-quart saucepan, add 4 cups water, teaspoon salt and heat over medium-high heat. Bring to a boil. Reduce heat, cover with lid and simmer for about 45 to 60 minutes or until farro is slightly chewy but firm. Drain farro, transfer to a bowl, set aside.
While farro is cooking, make soup. In an 8-quart stockpot, add oil and heat over medium-high heat. When oil is hot but not smoking, add the onion, stir and cook for 3 minutes. Add the carrot, celery, leek and garlic; stir and cook for 3 minutes. Add zucchini, green beans and vegetable stock; stir well. Add the salt, black pepper, basil and oregano; stir well. Bring soup to a boil. Reduce heat, cover with lid and cook about 45 minutes or until vegetables are tender.
When vegetables are cooked, add farro; stir to incorporate. To serve, pour 1 1/2 cups of soup into a bowl, garnish with parsley and parmesan cheese. Enjoy!
Yield 6–8 servings
