Bean and farro minestrone is a classic of Italian cuisine, a substantial first course rich in flavors. In its traditional version, borlotti beans, pearled farro, peeled tomatoes and a selection of aromatic vegetables are used. The result is a dish with a rustic and genuine character, bringing to the table all the aroma and taste of Italian tradition.
Boil the beans in 250 cl of water after soaking them for 12 hours
Sauté a chopped mix of aromatics in the oil and add the crushed tomato
Add the beans, let them absorb the flavors and blend
Season with salt and add the farro soaked for 2 hours
Cook until done, gradually adding the beans' cooking water and, if needed, vegetable broth
Serve with uncooked olive oil and freshly ground pepper
Pan
Pot
Knife
Cutting Board
Store the minestrone in the refrigerator, in an airtight container, for up to 3 days.
Bean and farro minestrone is a dish rich in fiber and protein, perfect for facing colder days.
Italy, Lazio
| Energy (kcal) | 108.33 |
| Carbohydrates (g) | 19.9 |
| of which Sugars (g) | 1.73 |
| Fat (g) | 0.7 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 4.6 |
| Fiber (g) | 4.53 |
