Pamela Salzman ~ Farro Minestrone Soup Recipe

I so adore Pamela! Not just because she is such an extraordinary cook and an expert on all things healthy in cooking matters, but because this is the kind of sensitive being that gets moved when seeing a perfectly ripe Reed avocado cut in half  in all it’s green beauty! Pamela came by to show me a basic in cooking that I had never really practiced: Chopping and other knife techniques. This post will be up soon with a video as well! After the chopping tutorial Pamela made an amazingly delicious and nutritious Minestrone soup with her Italian secret ingredient to make it rich, delicious and full of flavor.

See more all-natural recipes on The Local Rose.

The soup is perfect for these colder evenings, and i like to give the kids a bowl on Halloween night so they are too full for candy during the festivities. Are you wondering what the secret ingredient is? If you guessed a rind of parmesan cheese you were right! It really gives the soup a depth in hearty flavor. I am now keeping a few rinds in the fridge at all times. The wonderful thing about this soup, is you can substitute the vegetables for whatever you have that week. For me this week I will be adding kale and some fresh cranberry beans. You can also substitute the farro for gluten free pasta or rice. Pamela really made my day that day by bringing some of her homemade chicken stock for the soup. That is another item that needs to be stocked in a fridge or freezer to make life more delicious and easy!

 

 

 

FARRO MINESTRONE SOUP RECIPE

SERVES 6-8

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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 (or substitute with a  gluten free pasta)

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

 

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1.  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.

2. Add the tomatoes with the juice, parsley and ½ teaspoon sea salt.  Cook for 5 minutes more, until the tomatoes are fragrant.

3. 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.

5.  Add the zucchini and cook another 10 to 15 minutes, until the farro is tender but still has a little “toothiness.”

6.  Add the cooked beans and heat through.  Add more stock, if desired.

7.  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