Farro Minestrone
Hearty, satisfying Italian style soup with farro, cannellini beans, porcini mushroom and parmesan.
Servings: 6
Ingredients
- 1/2 ounce dried Porcini mushroom
- 1 tbsp olive oil
- 1 cup onion, coarsely chopped
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 2 tsp dried Italian seasoning
- 1/4 tsp garlic powder
- 1 tsp smoked paprika
- 1 medium piece Parmesan cheese rind
- 1 quart broth or stock vegetable or chicken
- 3/4 cup whole grain farro
- 1 14.5 oz can diced tomatoes
- 1 15 oz can cannelloni beans, rinsed and drained
- 1 medium zucchini, cut into small cubes
- Salt and pepper to taste
- 1 tbsp balsamic vinegar
- 3 tbsp fresh parsley, chopped plus extra for garnish
Instructions
- Place the dried Porcini mushrooms in a medium bowl. Cover with 1 1/4 cups boiling water and set aside to hydrate.In a large soup pot, heat the olive oil over medium high heat. Stir in the onion, carrots and celery and cook for several minutes to soften. Add the seasonings, broth, farro and cheese rind. 1/2 teaspoon of salt can be added at this point, depending on the saltiness of the broth being used. Bring to a boil, then reduce to simmer. Simmer for approximately 45 minutes, or until farro is tender. Add tomatoes with their juices, drained beans and zucchini. Drain the mushrooms, adding the mushroom broth to the pot. Chop the mushrooms and add to the pot. Simmer for 15 minutes, until zucchini is tender. Stir in the parsley and balsamic vinegar. Season to taste with salt and pepper. Fish out the cheese rind and either chop finely to return to soup, or omit. Serve, topped with extra chopped parsley sprinkled on top.
Notes
- Nutrition Facts
- Calories per serving 320
- Total Fat 18 g; saturated fat 3.5 g
- Cholesterol 6 mg
- Sodium 310 mg
- Total Carbohydrate 29 g; fiber 8.5 g; tota sugars 3 g
- Protein 11.3 g