Tuscan Farro Minestrone Soup

Tuscan farro minestrone soup recipe uses whole grain farro instead of pasta for a healthier option. Farro has a great chewy texture and subtle nutty flavor that makes it a perfect match for minestrone!


  • 3 tablespoons extra virgin olive oil 1 cup onion (finely chopped1 cup carrots, finely chopped1 cup fennel, finely chopped4 cloves garlic, finely chopped3/4 teaspoon Himalayan pink salt, plus more to taste1 cup uncooked farro 4 cups vegetable broth1 bay leaf1 jar (12-ounces) organic roasted red peppers, rinsed, drained and chopped1 can (15 ounces) diced tomatoes, drained1 can (15 ounces) BPA-free cannelloni beans, rinsed and drained1/4 cup chopped fresh parsley1/4 cup lemon juice Clean Cuisine “Nut Cheese” (see notes), optional)


  1. Heat a large Dutch oven over medium heat. Add the oil and continue to heat until hot. Add the onions, carrots, celery, fennel and salt. Cook, stirring often with a wooden spoon, for 4 minutes, or until the vegetables are beginning to soften.Add the farro and stir, combining it with the vegetables and coating it in the oil. Add 3 cups of water, then stir in the broth and bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer for 12-minutes.Stir in the roasted red peppers, tomatoes and beans and continue to simmer for an additional 25 minutes. Remove and discard the bay leaf. Remove from the heat and stir in the lemon juice and parsley. Ladle soup into serving bowls, drizzle with olive oil and sprinkle with Clean Cuisine “Nut Cheese”, if desired.


Clean Cuisine “Nut Cheese”: A plant-based alternative to Parmesan cheese, “nut cheese” takes less than 10 minutes to make. Click HERE for the recipe.