September 29, 2017

Minestrone Soup with Farro

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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.


  • 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


  • 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.