This is another one of Cameron's brilliant soups. He made it for dinner one night and as soon I tasted it I knew I had to share it here. We've also been calling this one mexican minestrone but I'm not sure exactly how mexican it is. Either way, It's smoky and peppery with great texture from all the different vegetables. I love having a super healthy soups like this that are full of vegetables and flavor. So very satisfying.
Smoky Minestrone Soup
1 cup farro (or barley would be good too)
dash olive oil
1 large onion, diced
2 large carrots, diced
1 bulb fennel, diced
1 leak, halved & thinly sliced
3 medium tomatoes, seeded, peeled, and diced
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
1 cup fresh cranberry beans (or use a can of navy beans, rinsed - just add them at the very end)
2 quarts veggie stock
2 cups mushrooms, sliced
1 ancho pepper (dried & smoked Poblano)
1 tsp cumin
1/4 tsp pimenton (smoked paprika)
1 small zucchini, diced
1 yellow squash, diced
2 cups green beans, chopped
juice of 1/2 a lime
splash Champagne vinegar
S + P
In a small pot, cover farro with water and bring to a boil. Reduce heat, simmer 40 minutes or until tender and not squeaky. Drain off excess water. While farro is cooking, prep the veggies and get the soup going.
In a pot, warm some olive oil and add onion, carrots and fennel. Cook, stirring occasionally until onions are clear, about 5 minutes. Add the leek, tomatoes, thyme, oregano, bay and cranberry beans, cooking another 5 minutes more.
Add the stock and bring to a boil. Add mushrooms, the dried pepper, cumin and paprika. Reduce heat and simmer 20 minutes or until the beans are creamy and no longer mealy. Add remaining ingredients and cook until green beans are blanched, bright green and crisp tender. Adjust seasonings to taste. Serve over farro and garnish with some cilantro leaves, if you have any around.