Summer Garden Minestrone With Fresh Borlotti Beans & Farro Tarifi

Malzemeler

• 3 Tablespoons Olive Oil, 2 Small Onions, Peeled & Diced, 4 Medium Carrots, Diced, 4 Cloves Garlic, Minced, 4 Stalks Celery (Including Leaves), Diced, 2 Medium Zucchini, Diced, 1 Large Bunch, About 4 Cups, Chopped Tuscan Cabbage (Or Other Greens Such As Spinach, Swiss Chard, etc), 2 Cans (14 Ounce) Cherry Tomatoes, or About 4 Cups Fresh Ripe Tomatoes, Halved, 1 Handful Fresh Herbs, Such As Parsley, Basil, Oregano, Chopped, Salt & Pepper, 1 Pound Fresh Shelling Beans, Cooked Until Just Tender (Or Equal Amount Canned Beans, Drained), See Notes Above), 2 Cups Cooked Farro (See Notes Above). To Serve: Grated Pecorino Romano Cheese, Cracked Black Pepper

Hazırlanışı

1. In a large soup pot, heat the olive oil until lightly smoking over medium heat, then add the onions, carrots, garlic, and celery. Cook for 4 to 5 minutes, then add the zucchini, cabbage, cherry tomatoes, and fresh chopped herbs. Season with salt and pepper, then cover the vegetables with water by at least two inches. Bring mixture to a boil, reduce to a simmer and cook until the vegetables are tender, about 40 minutes. Add the cooked beans, farro, adding additional water as needed, then cook for another 10 minutes to meld the flavors. Taste soup, and adjust salt and pepper as needed. Allow soup to sit until cooled to room temperature before serving. Serve in individual bowls, topped with grated cheese and cracked black pepper.

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