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Farro and Kale Minestrone Soup with Pesto Recipe

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4.3 from 15 reviews

This hearty Farro and Kale Minestrone Soup with Pesto is a comforting and nutritious blend of tender farro, leafy kale, white beans, and vegetables simmered in a flavorful vegetable broth. Finished with a vibrant pesto garnish, this Italian-inspired vegetarian soup is perfect for a wholesome lunch or dinner.

Ingredients

Soup Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 1 cup farro
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon Italian seasoning
  • 1 (15-ounce) can cannellini or Great Northern white beans, drained and rinsed
  • Salt and pepper, to taste
  • 2 packed cups finely chopped curly kale

For Serving

  • Pesto, for garnish (approximately 4 tablespoons total)

Instructions

  1. Heat the oil: In a large pot or Dutch oven, warm the extra virgin olive oil over medium heat until shimmering, preparing it for sautéing the aromatics.
  2. Sauté vegetables: Add minced garlic, diced celery, onion, and carrots to the pot. Cook, stirring occasionally, until the vegetables have softened and become fragrant, approximately 5 minutes.
  3. Add farro and tomato paste: Stir in the farro and tomato paste, cooking together for about 1 minute to toast the grains slightly and incorporate the tomato flavor evenly.
  4. Add liquids and seasonings: Pour in the vegetable broth and 2 cups of water. Add the Italian seasoning along with the drained cannellini or Great Northern beans. Season with salt and pepper to taste. Bring the mixture to a boil over high heat.
  5. Simmer the soup: Once boiling, reduce the heat to medium-low. Cover the pot and let the soup simmer gently for 25 minutes, or until the farro is tender and cooked through.
  6. Incorporate kale: Remove the lid and stir in the finely chopped kale. Allow the soup to cook uncovered for an additional 5 minutes, enabling the kale to wilt but retain its vibrant color and texture.
  7. Serve and garnish: Remove the pot from heat. Ladle the soup into bowls and top each serving with a generous dollop of pesto. Serve immediately for a fresh and flavorful meal.

Notes

  • Farro can be substituted with pearl barley or brown rice if desired, adjusting cooking times accordingly.
  • For added protein, consider stirring in cooked sausage or shredded chicken.
  • Leftover soup stores well in the refrigerator for up to 4 days.
  • To make this recipe vegan, ensure the pesto is made without cheese or use a vegan pesto.

Find it online: https://marthatasty.com/farro-and-kale-minestrone-soup-with-pesto-recipe/