goop x Sperry:
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Winter Minestrone

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 it throughout the week.

• 3 tablespoons olive oil
• 1 medium red onion, finely diced
• 1 large carrot, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• ⅔ cup uncooked farro
• 2 teaspoons finely chopped rosemary
• 1 teaspoon finely chopped thyme
• 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. 1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrot, celery, garlic, and a large pinch of salt and sauté for 5 minutes.
2. 2. Add farro, rosemary, thyme, tomato paste, and another generous pinch of salt and cook for 2 more minutes.
3. 3. Add chicken stock and water, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
4. 4. Add kale, beans, and another pinch of salt and return to a boil.
5. 5. Reduce heat and simmer for another 10 minutes.
6. 6. Add the zucchini, turn off the heat, and let the zucchini cook in the warm broth for 1 minute.
7. 7. Taste for seasoning and add salt and pepper if needed.
8. 8. Serve hot garnished with crushed red chili flakes and pesto, if desired.