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5 from 4 votes

Late Summer Minestrone

Servings: 6
Author: Pamela

Ingredients

  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil + more for drizzling
  • 1 onion coarsely chopped
  • 1 stalk of celery coarsely chopped
  • 1 carrot coarsely chopped
  • 2 garlic cloves thinly sliced
  • 1 pound of fresh tomatoes peeled, seeded and coarsely chopped or 1 14.5 ounce can, diced with juice
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • Sea salt
  • Freshly ground black pepper
  • 6 cups chicken or vegetable stock preferably homemade
  • ¾ cup farro
  • Piece of rind from a wedge of Parmigiano-Reggiano cheese if you have it
  • 4 small zucchini medium dice, about 4 cups
  • 1 ½ cups cooked white beans e.g. cannellini, Great Northern, rinsed if canned
  • Handful of greens coarsely chopped
  • Chopped basil leaves or pesto for garnish optional
  • Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese

Instructions

  • Heat the olive oil over medium-low heat in a large, heavy-bottomed pot, and add the onions, carrot, celery and garlic. Cook until the vegetables have softened, about 10 minutes. Do not allow the vegetables to brown.
  • Add the tomatoes with the juice, parsley and ½ teaspoon sea salt. Cook for 5 minutes more, until the tomatoes are fragrant.
  • Add the stock and 2 teaspoons of sea salt and bring to a boil. Add the farro and the parmesan rind and bring to a boil again. Lower the heat so that the soup simmers. Cook about 15 minutes.
  • Add the zucchini and cook another 10 to 15 minutes, until the farro is tender but still has a little “toothiness.”
  • Add the cooked beans and heat through. Add more stock, if desired.
  • Add the chopped greens and stir until wilted. Adjust seasonings and serve with chopped basil leaves and freshly grated parmesan cheese and/or drizzled olive oil on top or a spoonful of pesto.