Food

Tip

Fresh pesto is great here, but in the winter we often opt for a good refrigerated one from the grocery store.

Winter Minestrone

goop

Full of vegetables, beans, and farro, this hearty soup is even better the next day. We like to make a big batch on Sunday and eat throughout the week.

Serves 4-6

3 tablespoons olive oil

1 medium red onion, finely-diced

1 large carrot, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

2/3 cup farro (uncooked)

2 teaspoons rosemary, finely-chopped

1 teaspoon thyme, finely-chopped

2 tablespoons tomato paste

4 cups chicken stock

2 cups water

2 cups packed chopped kale

1 15-ounce can cannellini beans, drained and rinsed

1 large zucchini, diced

salt and pepper

crushed red chili flakes, to garnish (optional)

pesto, to garnish (optional)

1. Heat olive oil in a pot of dutch oven over medium heat. Add onion, carrot, celery, garlic and a large pinch of salt and sauté 5 minutes.

2. Add farro, rosemary, thyme, tomato paste, and another generous pinch of salt and cook 2 more minutes.

3. Add chicken stock and water, bring the mixture up to a boil, then reduce the heat and simmer for 10 minutes.

4. Add kale, beans, and another pinch of salt and return to a boil.

5. Reduce heat and simmer another 10 minutes.

6. Add diced zucchini, turn off the heat, and let zucchini cook in the warm broth for 1 minute.

7. Taste for seasoning and add salt and pepper if needed.

8. Serve hot garnished with crushed red chili flakes and pesto, if desired.

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