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Quick Minestrone with Pesto and Farro - Image 1

Quick Minestrone with Pesto and Farro

Italian cuisineMediterranean cuisine
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Quick Minestrone with Pesto and Farro

Minestrone

  1. Hearty Vegetable and Grain Soup

Prep: 15 min • Cook: 25 min. A speedy weeknight minestrone featuring hearty farro, a medley of quick-cooking vegetables, and a vibrant swirl of basil pesto for a fresh finish.

Preparation time
15 min
Cooking time
25 min
Total time
40 min
Units:
Scale:

Ingredients

  • 1 cup farro(pearled or quick-cooking)
  • 2 tbsp olive oil
  • 1 cup onion(chopped)
  • 1 cup carrots(chopped)
  • 1 cup celery stalks(chopped)
  • 2 tsp garlic(minced)
  • 6 cup vegetable broth
  • 15oz cannellini beans(drained and rinsed)
  • 10oz frozen mixed vegetables(such as peas, corn, green beans, carrots)
  • 1/4 cup basil pesto
  • salt(to taste)
  • black pepper(to taste)

Instructions

Soup

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Pour in vegetable broth and add the farro and cannellini beans. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until farro is tender.
  4. Add the frozen mixed vegetables to the pot. Cook for an additional 5 minutes, or until heated through.
  5. Stir in the basil pesto. Season with salt and black pepper to taste.

Nutrition

Nutrition information is not calculated yet

Tips

  • Using pre-chopped mirepoix (onion, carrots, celery mix) can further speed up prep time for this quick minestrone.
  • If not using quick-cooking farro, add it earlier and adjust simmering time accordingly to ensure it's fully cooked.
  • Serve hot, garnished with extra basil leaves or a drizzle of pesto for an enhanced visual and flavor appeal.

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