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Minestrone with Farro, Chickpeas and Kale

This soup is hearty, yet healthy so it's the perfect fit for your new year's resolutions.


Yield: 6-8 servings


Active Time: 45 minutes
Start to Finish: 1 hour

For this recipe you’ll need:

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, small dice
  • 1/2 fennel bulb, small dice
  • 2 carrots, peeled, small dice
  • 2 stalks celery, small dice
  • 2 cloves garlic, minced
  • 1/2 to 1 teaspoon red chili flakes
  • 3/4 cup farro or wheat berries
  • Two 28-ounce cans whole tomatoes, lightly crushed
  • 6 cups vegetable or chicken stock
  • 3 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup cauliflower, cut into small florets
  • 1/2 bunch Tuscan kale, leaves cut into chiffonade
  • One 15-ounce can chickpeas, drained and rinsed
  • Grated Parmesan cheese for garnish


  1. Heat a large, heavy pot over medium heat, and add the olive oil. Sauté the onion and fennel until lightly caramelized, 7 to 8 minutes.

  2. Add the carrots and celery, and sauté for 5 minutes, or until slightly softened. Stir in the garlic and chili flakes and cook until aromatic, about 1 minute.

  3. Mix in the farro, tomatoes, stock, vinegar, oregano and bay leaf. Bring to a boil, and then reduce to a simmer. Cook for about 30 minutes, uncovered, until the farro and vegetables are tender.

  4. Add the cauliflower, kale and chickpeas, and simmer until the cauliflower is tender, about 5 minutes.

  5. Season with salt and pepper to taste, and garnish with a grating of Parmesan cheese.