Minestrone Soup with Farro
Over a year ago
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Ingredients
- 3 cups Farro
- 1 onion
- 3 celery stems
- 3 Carrots
- 1 kilo Potatoes
- 100g dried peas
- 100g dried pinto beans, soaked the night before
- 200g yellow pumpkin
- 10 leaves chard
- Bunch of Spinach
- 4 leaves kale
- 1 leek
- parsley
- basil
Accompaniment
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Description
Delicious thick minestrone using locally grown farro which is almost like a barley grain
Method
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1
Chop the onion, celery, carrots and fried in a pan with 3 tablespoons extra virgin olive oil and dried chilli.
Season the potatoes cut into small pieces with the mixture turning them with a wooden spoon, add a handful of coarse salt in one litre of water and start cooking.
Add the other chopped vegetables, peas, beans, more water (about 3 litres) and simmer on fairly high heat for 1 hour and a half, then whisk it all.
Add 3 cups of farro washed and soaked in water for at least 3 hours, then cooked in salted water for 40 minutes, drained and seasoned by boiling the soup for 5 minutes and turning it with a spoon so it does not stick.
In the dish, add a teaspoon of good olive oil and parmesan cheese crumbs.
A glass of red wine and enjoy!
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