I have a knack for making pots of soup much too big for two people. Whenever I have an idea to make soup Neil gets weary that he will be eating it for the next 5 meals.
But with this soup we were looking forward to the leftovers. We normally cook enough food for four and eat the leftovers for lunch the next day. With this method we not only save money but not going out to lunch but we generally only have to eat leftovers once.
I have never had much minestrone but at one of my favorite family style Italian restaurants, Negri’s in Occidental, it was always warm and delicious. I got it in my head that I wanted to try out a soup recipe of beans, lots of veggies, and a tomato base. It turned out way better than expected!
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium leek, sliced
- 4 cloves of garlic, minced
- 3 carrots, diced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 1/4 cup dry farro or rice
- 15 oz can diced tomatoes
- 6 cups vegetable broth
- 2 tsp of fresh oregano or
- 2 tsp of dried oregano
- 1 medium turnip, peeled and chopped
- About 1 bunch lactino kale, washed and chopped
- About 1 bunch chard, stems chopped and leaves washed and chopped
- 15 oz. can cannelini beans **optional: fresh Parmesan cheese on top
- Saute onion, leek and garlic in olive on medium heat until soft
- Add carrots and chard stems, saute on medium heat for 5-6 minutes
- Add salt and pepper, farro, tomatoes, veggie broth, and oregano. Cover and bring to a boil
- Reduce to medium heat and cook for 20 minutes
- Add turnip, chard, and kale
- Cover and cook on medium heat for 15-20 minutes
- Add beans, cover and cook on medium for 15 minutes
- Serve with fresh Parmesan and warm bread, Enjoy!