Print Recipe
4 people
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.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion chopped
- 2 medium carrots peeled and diced
- 1 large stalk celery diced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh rosemary minced or 1/4 teaspoon dried
- coarse salt and ground pepper to taste
- 1 14.5 ounce can whole peeled tomatoes drained and finely chopped
- 1 cup Bluebird Emmer Farro cooked (or substitute Einkorn Farro)
- 1 large zucchini skinned and diced
- 1 15 ounce can garbanzo beans drained
- 7 cups water or stock
- 1 clove garlic minced (optional)
- 3/4 cup Parmesan cheese grated, for serving
- slices fresh bread for toasting
- parsley for garnish
Methods
- 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.
- 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.
- Reduce to a simmer, and cook until all the vegetables are tender about 20 minutes. Season with salt and pepper; stir in garlic.
- Optional: Toast or broil fresh slices of bread drizzled with olive oil. (French bread is amazing but any bread will do)
- Place toasted bread on top of the soup.
- 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.
