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Food & Drink

Late Summer Minestrone Recipe

Late Summer Minestrone Recipe

While fall is technically here, the weather (and my garden) are still very much determined to take advantage of the last bits of summer – and so am I. This soup from Pamela Salzman – ever a resource for recipes delicious, healthful and flavorful – is just the way to do it. Pairing beautiful veggies with comforting white beans and farro, her Late Summer Minestrone feels like the perfect transition from one season to the next. XXJKE

Late Summer Minestrone Recipe 0
Recipe

Late Summer Minestrone Recipe

  • Servings: 6-8
  • Units:
  • Course: Mains

Ingredients

  • 2 tbsp extra virgin olive oil unrefined, cold-pressed
  • 1 onion coarsely chopped
  • 1 stalk celery coarsely chopped
  • 1 carrot coarsely chopped
  • 1 clove garlic thinly sliced
  • 1 lb 1/2 kg tomatoes peeled, seeded and coarsely chopped
  • 2 tbsp flat leaf parsley fresh, chopped
  • sea salt
  • ground black pepper
  • 6 cup 1420 ml chicken or vegetable stock preferably homemade
  • 3/4 cup 177 ml farro
  • piece of rind Parmigiano-Reggiano cheese
  • 1 1/2 cup 355 ml white beans cooked, rinsed if canned
  • handful greens coarsely chopped
  • Parmigiano-Reggiano cheese freshly grated

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.