This hearty, vegetarian soup is so simple and jam packed with lots of flavor from the spices, aromatics, and tomato for a rich, comforting broth. While classic minestrone soup uses pasta, this version uses farro and potatoes for a similar pasta flavor and a boost of fiber and nutrients. Don’t skip the olive oil and parmesan on top – it makes it taste like pasta!
Ingredient highlight
Farro! This ancient whole grain has a chewy texture and nutty flavor, making it my favorite grain for grain salads. Since it’s a whole grain, it’s packed with fiber, B vitamins, vitamin E, iron, calcium, and protein.
NOTE: Farro cooking times will vary depending on the variety. Bob’s Red Mill makes the best farro – “Our farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking, but it maintains its wholesome nutrients”.
Servings 4
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tsp kosher salt, divided
- 3 cloves garlic, chopped
- 2 tsp fennel seeds
- 2 tsp dried oregano
- ¼-½ tsp red pepper flakes (optional)
- ¼ cup tomato paste
- 6 cups water
- 1 (15 oz) can white beans, drained and rinsed
- 1 (14.5 oz) can diced or whole peeled tomatoes*
- 8 oz yukon gold potatoes, cut into bite-sized cubes(about 2 medium potatoes)
- 1 cup farro
- 4 cups chopped kale
- Grated parmesan, for topping
- *If using whole peeled tomatoes, use your hands or scissors to break open the tomatoes as/after you add them.
Instructions
- In a large pot, warm the oil over medium heat. Add the onion, carrots, celery and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic, fennel seeds, oregano, and red pepper flakes (if using) and cook for 30 more seconds.
- Add the tomato paste and stir to coat the vegetables and spices. Cook for 2 more minutes, stirring occasionally, to caramelize the tomato paste.
- Stir in the water, beans, tomatoes, potatoes, farro and remaining 1 teaspoon salt. Bring to a boil over high heat, then cover and reduce the heat to medium-low to maintain a rapid simmer. Cook for 20 minutes, stirring halfway through.
- Remove the lid, give it one more stir, and simmer rapidly for 5-10 more minutes (uncovered) or until the farro is cooked through (if farro is taking longer and water level looks low, just add more water).
- Turn off the heat and stir in the kale until wilted. Served drizzled with olive oil and sprinkled with parmesan and black pepper.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Chop 2 carrots
- Chop 2 celery stalks
- Chop 3 cloves garlic
- Cut 8 oz yukon gold potatoes into bite-sized cubes (store in cold water)
- Chop 4 cups kale
- Make the soup
Substitutions:
- To make gluten free use quinoa in place of farro. Quinoa cooks a lot faster, so check the soup after 15 minutes, then cook uncovered for 5-10 more minutes. You could also try using short grain brown rice, but that takes longer to cook, so keep that in mind. You could also skip the grain and just cook gluten-free pasta separately and stir it into your individual soup bowls.
- Use any winter squash in place of potatoes.
- Any green can be used in place of kale.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers on the stovetop or in the microwave until warmed through. The liquid will get soaked up by the farro, so stir in some water to thin it out if you’d like. Top with plenty of cheese, olive oil, and black pepper.
- Stir more veggies into leftovers when reheating on the stove.
- Serve topped with sliced sausage for extra protein.
Servings 4 Prep Time 10 minutes Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tsp kosher salt, divided
- 3 cloves garlic, chopped
- 2 tsp fennel seeds
- 2 tsp dried oregano
- ¼-½ tsp red pepper flakes (optional)
- ¼ cup tomato paste
- 6 cups water
- 1 (15 oz) can white beans, drained and rinsed
- 1 (14.5 oz) can diced or whole peeled tomatoes*
- 8 oz yukon gold potatoes, cut into bite-sized cubes(about 2 medium potatoes)
- 1 cup farro
- 4 cups chopped kale
- Grated parmesan, for topping
- *If using whole peeled tomatoes, use your hands or scissors to break open the tomatoes as/after you add them.
Instructions
- In a large pot, warm the oil over medium heat. Add the onion, carrots, celery and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic, fennel seeds, oregano, and red pepper flakes (if using) and cook for 30 more seconds.
- Add the tomato paste and stir to coat the vegetables and spices. Cook for 2 more minutes, stirring occasionally, to caramelize the tomato paste.
- Stir in the water, beans, tomatoes, potatoes, farro and remaining 1 teaspoon salt. Bring to a boil over high heat, then cover and reduce the heat to medium-low to maintain a rapid simmer. Cook for 20 minutes, stirring halfway through.
- Remove the lid, give it one more stir, and simmer rapidly for 5-10 more minutes (uncovered) or until the farro is cooked through (if farro is taking longer and water level looks low, just add more water).
- Turn off the heat and stir in the kale until wilted. Served drizzled with olive oil and sprinkled with parmesan and black pepper.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Chop 2 carrots
- Chop 2 celery stalks
- Chop 3 cloves garlic
- Cut 8 oz yukon gold potatoes into bite-sized cubes (store in cold water)
- Chop 4 cups kale
- Make the soup
Substitutions:
- To make gluten free use quinoa in place of farro. Quinoa cooks a lot faster, so check the soup after 15 minutes, then cook uncovered for 5-10 more minutes. You could also try using short grain brown rice, but that takes longer to cook, so keep that in mind. You could also skip the grain and just cook gluten-free pasta separately and stir it into your individual soup bowls.
- Use any winter squash in place of potatoes.
- Any green can be used in place of kale.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers on the stovetop or in the microwave until warmed through. The liquid will get soaked up by the farro, so stir in some water to thin it out if you’d like. Top with plenty of cheese, olive oil, and black pepper.
- Stir more veggies into leftovers when reheating on the stove.
- Serve topped with sliced sausage for extra protein.
