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Farro Minestrone
PAIR WITH
Roasted Garlic Focaccia
(PAGE 142)
Olive and Prosciutto Rolls
(PAGE 163)
The formula for minestrone is very adaptable—substitute green beans for the cauliflower, chopped cabbage for the kale, or omit the pancetta and cheese to make the soup vegan. Farro is an ancient whole grain related to wheat. The nutty kernels pop when you chew them, adding a nice textural contrast to the tender vegetables. If you’re not a fan of chewy grains in soup, look for quick-cooking semi-pearled farro grains at grocery stores and online
.
The focaccia on
page 142
and the rolls on
page 163
both act as ideal sponges for soaking up this brothy soup
.
SERVES
6 TO 8
ACTIVE TIME
20
MINUTES
TOTAL TIME
50
MINUTES
2 Tbsp extra-virgin olive oil
1
1
/
2
oz [40 g] pancetta or bacon, finely chopped (optional)
1 large yellow onion, finely chopped
1 large carrot, peeled and finely chopped
1 medium parsnip, peeled and finely chopped
2 celery stalks, thinly sliced
2 tsp chopped fresh rosemary
2 medium garlic cloves, minced
1
/
2
cup [120 ml] dry white wine
6 cups [1.4 L] vegetable or chicken broth
(see page 17)
One 14
1
/
2
-oz [410-g] can diced tomatoes with Italian herbs, with juice
1 cup [180 g] farro
1
1
/
2
cups [180 g] bite-size cauliflower florets
2 cups [115 g] thinly sliced Lacinato kale (remove center rib before slicing)
One 2-in [5-cm] chunk Parmigiano-Reggiano cheese rind (optional)
1
1
/
2
cups [265 g] cooked borlotti, cranberry, or ca
(see page 19)
, or one 14-oz [400-g] can ca
Sea salt
Freshly ground black pepper
1.
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the pancetta (if using) and cook until it begins to brown, about 4 minutes.
Add the onion, carrot, parsnip, and celery and cook, stirring frequently, until the onion becomes translucent, about 5 minutes.
Add the rosemary and garlic and cook until fragrant, about 45 seconds.
2.
Add the wine to the pot and cook, scraping up any browned bits, until the wine has nearly evaporated, about 1 minute.
Add the vegetable broth, tomatoes, farro, cauliflower, kale, and cheese rind (if using).
Cover and bring to a simmer.
Reduce the heat to low and simmer gently, stirring occasionally, until the farro is almost tender, 20 minutes.
3.
Add the beans to the pot, cover, and cook until the farro is tender but still has a nice chewiness, about 10 minutes.
Discard the cheese rind and season the soup with salt and pepper.
4.
Ladle the soup into bowls and serve immediately.
GET AHEAD:
The soup tastes even better the next day. Store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. The grain and beans will absorb a lot of the liquid, so you may need to add broth when reheating to achieve the desired consistency.