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Food & Home

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.

Serves 4 to 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

⅔ cup farro (uncooked)

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. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, celery, and garlic plus a large pinch of salt and sauté for 5 minutes.

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

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

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

5. Reduce the heat and simmer another 10 minutes.

6. Add the diced zucchini, turn off the heat, and let the 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.