Quick Minestrone with Pesto and Farro
Quick Minestrone with Pesto and Farro
Classic DishMinestrone
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
- Servings
- 6
Instructions
Soup
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- 2Stir in minced garlic and cook for another minute until fragrant.
- 3Pour 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.
- 4Add the frozen mixed vegetables to the pot. Cook for an additional 5 minutes, or until heated through.
- 5Stir in the basil pesto. Season with salt and black pepper to taste.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 11 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 11 g |
| Carbs | 55 g |
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.
