Becky Luigart-Stayner
6 servings

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ClaireMLe's Review

April 18, 2013
Added a little minced ginger, can of Lima beans, white pepper (in addition to black pepper), and extra chicken broth. WOW! Healthy and delicious!

Mare33's Review

December 01, 2010
I was really surprised at how well all the flavors in this minestrone complimented each other. The pancetta really made it delicious. This was my first time using chestnuts and they were really good in this soup. I added the halved cherry tomatoes after I put the soup into the bowls, so they were nice and fresh, instead of cooked. This would be great for a dinner party.

TheloniousPunk's Review

November 02, 2010
the perfect soup. the texture of the farro and chestnuts compliment each other perfectly. this converted my roommate into eating brussel sprouts! I'm planning on making this for a fancy 40th bday party dinner this weekend using home made chicken stock.

honucooks's Review

January 02, 2009
We disliked it, the texture in particular. Won't make again.