Fall Tuscan Minestrone with Farro & Vegetables

Minestrone is an easy and simple dish to make any time of the year. This recipe uses the fall ingredients to help prep for the colder months. The ease of minestrone is that is an anything soup, as in anything works in it. You’re supposed to clean the fridge and put it in the soup, so while you can use the recipe listed below, you can also use, but sticking to those fall vegetables, like kale and pumpkin, will keep your soup fresh with veggies all in season.

Key Takeaways:

  • The key thing about minestrone is that it does not cost a bunch and you can eat it for several days
  • It really does not matter what kind of vegetables you put into soup as the whole point is to use them all
  • Make sure you get the ingredients at the store that are on sale so you can make this a great money saver.

“The main idea behind minestrone is the same as a quiche: It’s a recipe designed to rid the fridge of all the vegetable scraps that have been sitting for too long and are starting to look sad and wilted.”

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

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