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Spring Minestrone
Ingredients
Scale
- 1/2 cup farro
- 3 tablespoons olive oil
- 2 garlic cloves, sliced
- 2 leeks, chopped
- 7 cups homemade veggie or chicken stock (or water)
- 1 parmesan rind
- 1 cup English peas
- 1 cup asparagus, chopped
- 1 cup snap peas, chopped
- 1 cup spigarello or spinach, chopped
- 1 lemon, zested
- Handful fresh mint, roughly chopped
- Handful fresh parsley, roughly chopped
- Freshly grated parmesan
- Salt and pepper to taste
Instructions
- Preheat the Oven
Heat the oven to 300 degrees. - Toast the Farro
Place the farro onto a baking sheet and toast in the oven for 15 minutes. Remove from the oven and set aside. - Cook the Garlic and Leeks
In a heavy-bottomed pan, heat the olive oil over medium heat. Add the garlic and leeks, and cook for 7 to 10 minutes until softened but not browned. Season with salt and pepper. - Add Stock and Farro
Add the veggie stock (or water) to the pan and bring to a boil. Once boiling, add the toasted farro and the parmesan rind. Turn the heat down to a rolling simmer and cook for 10 to 15 minutes, until the farro is cooked through. - Add Vegetables
Add the English peas, asparagus, snap peas, and greens. Turn off the heat immediately. The residual heat from the broth will cook the vegetables without making them soggy. - Serve
Serve with lemon zest, fresh mint, parsley, and plenty of freshly grated parmesan.