Autumn Minestrone Soup {GF}
 
Prep time
Cook time
Total time
 
Autumn Minestrone Soup is a spin on classic minestrone with kabocha squash, kale, pancetta, and farro instead of pasta. It's hearty, satisfying, and gluten free!
Serves: 10-12 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large stalk celery, coarsely chopped into ¼" pieces
  • 1 large carrot, peeled, and coarsely chopped into ¼" pieces
  • 4 ounces diced pancetta (I used packaged diced pancetta)
  • 2 cloves garlic, minced
  • 2 cups kabocha squash, seeded, peeled, and cut into ½" cubes*
  • 1 28 ounce can whole peeled tomatoes with their juice, roughly chopped (I used San Marzano)
  • 4 cups chicken stock*
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon dried rosemary, crushed with your fingers
  • 1 bay leaf
  • ½ cup farro*
  • (1) 15 ounce can kidney beans, drained and rinsed
  • (1) 15 ounce can cannellini beans, drained and rinsed
  • 1 bunch of kale, tough stems removed and chopped*
  • 1" piece of parmesan cheese rind
  • salt and pepper, to taste
  • freshly grated parmesan cheese, for garnish
Instructions
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot and pancetta, and cook until the onions are translucent and the vegetables have softened, about 8-10 minutes. Add the garlic and sauté 30 seconds. Add the kabocha squash and sauté 2 minutes. Add the tomatoes, stock, thyme, rosemary, and bay leaf, and bring to a boil. Add the farro and cook about 10 minutes. Add the beans, kale, and parmesan cheese rind, and simmer about 10-15 more minutes, or until the farro is cooked. Remove the cheese rind, thyme sprigs, and bay leaf and season with salt and pepper, to taste. Serve garnished with freshly grated parmesan cheese, and enjoy!
Notes
Total time above includes 10 minutes to break down a whole kabocha squash.

*Kabocha squash may be substituted with butternut squash or sweet potato.

*The chicken stock may be substituted for vegetable stock. To make this soup vegetarian, simply omit the pancetta and use vegetable stock.

*The farro may be substituted with gluten free pasta. quinoa or rice, but the cooking time may vary. If you don't follow a gluten free diet, regular pasta or pearl barley would be great substitutions as well.

*I had pre-chopped my kale and frozen it prior to making the soup, and simply rinsed it with water to thaw it quickly. I wrung out the excess water and tossed it in. You can also substituted fresh or frozen spinach.

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at https://flavorthemoments.com/autumn-minestrone-soup-gf/