Fall Tuscan Minestrone with Farro & Vegetables

If you are looking for a way to use up the vegetables in your refrigerator, this recipe for Fall Tuscan Minestrone and Vegetables is for you. While you can basically throw any vegetables in a minestrone, this recipe makes a perfect soup for a chilly fall day. To make the soup even better, serve it with a slice of a crusty bread on the side. Do not let your food go to waste, and enjoy a hearty soup instead. – QUOTE – If you are using fresh borlotti, place them to a pot with plenty of water, bring them to a boil over medium-high heat, and boil for about 30 minutes before adding them to the.

Key Takeaways:

  • It’s a good soup to make when you have vegetables in the fridge that need to be used soon.
  • It’s very versatile. You can use different types of pasta or beans to suit your tastes.
  • A summer version of the soup can be made by swapping some of the herbs.

Read more: http://www.vegkitchen.com/recipes/fall-tuscan-minestrone-farro-vegetables/