Make Ahead

Tomato and Farro Minestrone

February  2, 2015
2 Ratings
  • Serves 6
Author Notes

It’s only fair to admit that I rarely (hardly ever) make the same recipe more than once -- much like my attitude towards being, my palate and cravings are constantly in motion; always learning and adapting. That being said, it’s also only fair to admit I’ve made this exact (to the T) recipe for my Tomato and Farro Minestrone Stew three times in the past two weeks -- thirty-six slurped cups of vegetable-rich perfection -- without regret. I made this with a simple tomato and oregano-based broth, loads of chunky vegetables, protein, and fiber-rich farro and cannellini beans, and barely-wilted ribbons of lacinato kale. This one-pot vegan minestrone is nourishing, hearty, and divinely cozy, and one I can’t get enough of.

Nutritional Information [per serving = 2 cups]: 290 Calories; 52 g Carbohydrates; 2.8 g Fat; 12.5 g Protein; 9.7 g Fiber; 9.3 g Sugar —Alexandra Tallulah

Test Kitchen Notes

I expected this to be a soup, but was pleasantly surprised that it is a rich, thick stew. It's also healthy and easy to pull together. I found the stew perfect as-is but it would be fun to add fresh or dried thyme, marjoram, parsley, and other vegetables. I had two portions in one day and have frozen the rest in individual portions for lunch, which I look forward to consuming. —Tarragon

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 2 large carrots (about 3/4 pound), peeled and cubed
  • 4 large garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 4 cups low sodium vegetable broth
  • 1 large can (28 ounces) diced tomatoes
  • 1 cup dried farro
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) cannellini beans, thoroughly rinsed and drained
  • 1 bunch (1/2 pound) lacinato kale, roughly chopped
  • Salt and pepper, to taste
In This Recipe
  1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until just simmering. Add onion, celery, and carrots and sauté, stirring frequently, until vegetables begin to soften (but not brown), about 6 to 7 minutes. Add garlic and oregano and continue to sauté for 30 seconds, or until fragrant.
  2. Add broth, diced tomatoes, farro, and tomato paste and bring soup to a boil. Reduce heat to low, cover, and allow soup to simmer for 30 minutes, or until farro is cooked. Add in cannellini beans and kale and gently stir until kale has completely wilted, then season with salt and pepper. Remove from heat and serve.

See what other Food52ers are saying.

  • kzmccaff
  • healthierkitchen
  • Alexandra Tallulah
    Alexandra Tallulah
  • AntoniaJames

6 Reviews

kzmccaff February 15, 2015
Just made this! It was great, could possibly use some additional herbs / spices, but that probably depends on what your veggie broth tastes like. A bit of red pepper flakes would be great...
Alexandra T. February 15, 2015
I'm so glad you liked it! As smitten as I am by this recipe as is, I often use it as a springboard, adding bits of leftover vegetables or whatever grains are lingering in my cupboard - I'll definitely have to try adding a bit of red pepper heat!
AntoniaJames February 16, 2015
Alexandra, if using already cooked (homemade) beans what is the correct amount? Thank you so much. ;o)
Alexandra T. February 16, 2015
I'd use about 1-1.5 cup cooked depending on how beany you'd like it!
AntoniaJames February 16, 2015
Thank you for the prompt reply! I've got homemade vegetable stock simmering on the stove right now. So looking forward to making (and eating) this. ;o)
healthierkitchen February 13, 2015
Love this Alexandra!