It’s only fair to admit I rarely (hardly ever) make the same recipe more than once – much like my attitude towards being, my palate, cravings, the way I conceptualize, are constantly in motion, always learning, always 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- no regrets. Made 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, nourishing, hearty, and divinely cozy, is one I can’t get enough one.
Tomato and Farro Minestrone [makes 6 servings]
1 tablespoon olive oil
1 large yellow onion, diced
2 stalks celery, sliced into diced
2 large carrots (about ¾ pound), peeled and rustically cubed
4 large cloves garlic, minced
½ 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 (½ pound) lacinato kale, roughly chopped
salt & pepper to taste
In a large Dutch oven or heavy pot heat olive oil over medium-high heat until just shimmering. Add onion, celery, and carrots and sauté, stirring frequently, until vegetables begin to softened (but not brown), about 6-7 minutes. Add garlic and oregano and continue to sauté for 30 seconds, or until fragrant.
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.
Nutritional Information [per serving = 2 cups]
290 Calories, 52g Carbohydrates, 2.8g Fat, 12.5g protein, 9.7g Fiber, 9.3g Sugar