Teresa's Recipes
Minestra Di Farro
Savor the essence of Italy with Minestra Di Farro, a heartwarming traditional soup that combines the nutty goodness of farro with a medley of garden-fresh vegetables. This recipe, passed down through generations, is a comforting staple in Italian households, especially in the chillier seasons. The savoury broth, aromatic herbs, and hearty beans make this soup a filling and nutritious meal that's perfect for any day of the week.
Ingredients
- 1 cup Farro
- 2 tablespoons Olive oil
- 2, diced Carrots
- 2 stalks, diced Celery
- 1, diced Onion
- 2 cloves, minced Garlic
- 2, diced Tomatoes
- 1 can (15.5 ounces), drained and rinsed Cannellini beans
- 6 cups Vegetable broth
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh basil
- to taste Salt and pepper
- for garnishing Grated parmesan cheese
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 280
- Fat: 5g
- Carbs: 49g
- Protein: 11g
- Sodium: 550mg
- Sugar: 7g
Instructions
- In a large pot, bring 2 cups of water to a boil. Add the farro and cook according to package instructions until tender. Once cooked, drain the farro and set aside.
- In the same pot, heat the olive oil over medium heat. Add the diced carrots, celery, onion, and minced garlic. Sauté the vegetables until they are tender and the onion becomes translucent, about 5 minutes.
- Add the diced tomatoes, drained cannellini beans, and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let everything simmer for 30 minutes to allow the flavors to meld together.
- Add the cooked farro to the pot and simmer for an additional 10 minutes.
- Stir in the chopped parsley and basil. Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve hot, garnished with a generous sprinkle of grated Parmesan cheese.
Tips
- For a thicker soup, you can puree half of the soup using a blender then return it to the pot. This will give your soup a creamier texture.
- You can substitute the cannellini beans with other beans like chickpeas or kidney beans, depending on what you have on hand.
- Serve this soup with a side of crusty bread for a truly satisfying meal.