This is a tried and true yummy soup. 🙂 The Rosemary Oil and farro make this soup in particular extra special. Do try! 🙂
Yield: 6 servings
2 medium carrots, peeled
2 medium stalks celery
1 large onion 5 tbsp Rosemary Oil, divided
4 garlic cloves, pressed
2 tbsp fresh thyme leaves, finely chopped
4 cups coarsely chopped fresh kale leaves
3 cups vegetable stock
3 cups water
2 cans no-salt-added diced tomatoes, undrained
1 cup uncooked farro
1 can no-salt-added kidney beans, drained and rinsed
1 tsp sugar
1 tsp salt
1/2 tsp coarsely ground black pepper
2 oz Parmesan cheese, grated
- Heat up a stockpot to medium-high.
- Finely dice the carrots, celery and onion.
- Heat 1 tbsp of oil in stockpot for 1-3 minutes or until shimmering.
- Add carrots, celery, onion, pressed garlic and thyme; cook and stir 1-2 minutes or until onion is translucent.
- Add kale, stock, water, tomatoes and farro to Stockpot; cook, uncovered, 5-6 minutes or until simmering. Reduce heat to medium-low. Cook, covered, 20 – 25 minutes or until farro is tender. Stir in beans, sugar, salt and black pepper.
- To serve, ladle soup into serving bowls. Top with Parmesan cheese; drizzle with remaining 4 tbsp oil.
Kale has large, dark green leaves and a mild cabbage flavor. Before cooking remove the leaves from the tough center stalk.
Farro is a type of wheat with a firm, chewy texture when cooked. It can be found in the ethnic section of grocery stores.
If desired, quick-cooking barley can be substituted for the farro.
Does this sound good, or what? That’s what we said. And, we. were. right! 🙂
Your friend, Lisa
The Pampered Chef. “Farro Fagioli Minestrone.” The Vegetarian Table. 2011. 43. Print.
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