Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts

Becky Luigart-Stayner

Spelt (called farro in Italy) is an ancient, unhybridized form of wheat that adds fiber to this soup.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 27%
  • Fat: 10.1g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.7g
  • Carbohydrate: 52.8g
  • Fiber: 5.4g
  • Cholesterol: 15mg
  • Iron: 2.9mg
  • Sodium: 638mg
  • Calcium: 125mg

Ingredients

  • 1 cup uncooked spelt (farro, about 6 ounces)
  • 1 tablespoon extravirgin olive oil
  • 1 cup coarsely chopped onion
  • 1/2 cup finely chopped carrot (about 1 small)
  • 1/3 cup finely chopped celery
  • 3 ounces pancetta, chopped
  • 2 garlic cloves, minced
  • 5 cups fat-free, less-sodium chicken broth
  • 1/3 cup dry white wine
  • 1 1/2 cups bottled chestnuts, halved
  • 1 cup diced peeled butternut squash
  • 1 cup quartered Brussels sprouts (about 5 ounces)
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grape tomatoes, halved
  • 1 ounce shaved pecorino Romano cheese

Preparation

  1. Place spelt in a large saucepan. Cover with water to 2 inches above spelt; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain; set aside.
  2. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, pancetta, and garlic; sauté 8 minutes or until mixture is very fragrant and beginning to brown. Stir in broth and wine, scraping pan to loosen browned bits. Add chestnuts, squash, Brussels sprouts, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in spelt and tomatoes; cover and cook 10 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle evenly with cheese.
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