Spring Minestrone

A bright, brothy bowl full of spring vegetables and chewy farro, finished with herbs, lemon zest, and plenty of Parmesan.

Ingredients

• ½ cup farro

• 3 tablespoons olive oil

• 2 garlic cloves, sliced

• 2 leeks, chopped

• 7 cups homemade veggie or chicken stock (or water)

• 1 Parmesan rind

• 1 cup English peas

• 1 cup asparagus, chopped

• 1 cup snap peas, chopped

• 1 cup spigarello or spinach, chopped

• Zest of 1 lemon

• Handful fresh mint, roughly chopped

• Handful fresh parsley, roughly chopped

• Freshly grated Parmesan

• Salt and pepper to taste

Instructions

1. Toast the Farro
   Preheat the oven to 300°F. Spread the farro on a baking sheet and toast for 15 minutes. Set aside.

2. Sauté the Aromatics
   In a heavy-bottomed pot, heat olive oil over medium. Add garlic and leeks and cook for 7–10 minutes until soft but not browned. Season with salt and pepper.

3. Simmer the Soup
   Add the stock and bring to a boil. Add the toasted farro and Parmesan rind, reduce to a simmer, and cook for 10–15 minutes until the farro is tender.

4. Add the Veggies
   Stir in the English peas, asparagus, snap peas, and greens. Turn off the heat — the residual warmth will gently cook the vegetables.

5. Garnish and Serve
   Ladle into bowls and top with lemon zest, fresh herbs, and lots of grated Parmesan. Serve warm.