Recipe by Bluebird Grain Farms
We love this minestrone soup- it’s a great way to use up vegetables from the garden! It makes a great warming dinner after a day of fieldwork in cool fall weather.
2 tablespoons olive oil
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red pepper flakes
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried
coarse salt and ground pepper, to taste
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 cup cooked Emmer Farro or Einkorn Farro
1 large zucchini, skinned and diced
1 can (15 ounces) garbanzo beans, drained
7 cups water or stock
1 garlic clove, minced (optional)
3/4 cup grated Parmesan, for serving
optional: fresh bread for toasting
parsley for garnish.
1. In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally until onion begins to turn golden, 5 to 8 minutes.
2. Add tomatoes; cook until some of the liquid evaporates, about 1 minute. Add cooked farro, zucchini, garbanzo beans, and 7 cups water or stock; bring to a boil.
3. Reduce to a simmer, and cook until all the vegetables are tender about 20 minutes. Season with salt and pepper; stir in garlic.
4. Optional: Toast or broil fresh slices of bread drizzled with olive oil. (French bread is amazing but any bread will do)
5. Place toasted bread on top of the soup.
6. Serve sprinkled with Parmesan. Drizzle with more oil, if desired. Garnish with Parsley.
Note: Feel free to substitute; most vegetables work great in the dish.