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Some Like it Hot….

Posted on February 20, 2021 by Jen

—A Recipe for Minestrone with Farro and a Calabrian Kick


Besides cooking and athletics, my other hobby is reading, especially historical topics. I love researching and discovering new places and cultures. When we travel, my family and I always try to avoid the tourist areas and seek out restaurants and activities that attract the local people. While reading about the Calabria region in Italy, I discovered a number of really interesting facts.

Calabria is in the south-west corner of Italy; otherwise known as the “toe” with the rest of Italy being the “boot.” As many of you know, most Calabrians like it hot! The region produces peperoncino; the famous spicy chili pepper that I love to use in all kinds of dishes. Calabrian chilis and Calabrian chili oil are two staples that are always stocked in my refrigerator and pantry.  Peperoncini are said to ward off the evil eye and are celebrated each year with a special festival.  Calabria has also produced licorice for hundreds of years, especially the Amarelli family. It is considered the best the licorice in the world. (I have decided I must travel to Calabria to experience authentic peppers and licorice!)

As usual, I had a selection of root vegetables in the refrigerator that were begging to be tossed into a tasty dish. It has also been unusually cold here in South Carolina, so I was craving soup. Minestrone is a classic soup that often contains tomatoes, carrots, onion, celery, pasta and beans. Here is a spicy version that we made using what I could find in my refrigerator and pantry!


Minestrone with Farro and a Calabrian Kick

Healthy minestrone recipe with winter vegetables, farro, and Calabrian chilies.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course, Soup
Cuisine American, Italian, Mediterranean
Servings 6

Ingredients
  

  • 2 cups carrots diced
  • 2 cups celery diced
  • 1 cup onion diced
  • 1 cup rutabaga cubed
  • 2 cups butternut squash cubed
  • 6 cloves garlic minced
  • 28 oz. canned baby roma tomatoes
  • 7 cups vegetable stock*
  • 1 cup cannellini beans (pre-cooked or canned)
  • 1/2 cup dried farro
  • 1/4 cup white wine (optional)
  • 1 tbsp dried thyme or 2 fresh sprigs
  • 1-2 bay leaves
  • 1/4-2 tsp crushed Calabrian chilies*
  • 1/4 cup nutritional yeast or 1 parmesan rind
  • 1 lemon juiced
  • 2 cups kale or spinach
  • salt and pepper to taste

Instructions
 

  • Add 1 tbsp of broth to the bottom of stockpot. Cook carrots, celery, onion, rutabaga, butternut squash, and garlic for 8-10 minutes.
  • Add tomatoes, remaining broth, beans, farro, thyme, bay leaves, parmesan rind and a pinch of salt. I like to smash the beans with the back of a spoon before adding to the pot.
  • Start by adding only 1/4 tsp of Calabrian chilis and increase according to taste. (Unless you like it hot, I ended up using two heaping teaspoons!) Bring to a low boil and then simmer on low heat for 30 minutes.
  • Discard bay leaves and stir in wine, lemon juice, and any additional chilis. You may need a bit more broth if soup is too thick. If you are serving multiple people with different levels of spice tolerance, top individual bowls with additional Calabrian chiles.
  • Add greens at the very end and heat gently until wilted.

Serving Suggestions

  • Serve with toasted baguette or crackers. The soup reheats well and tastes even better the next day.

Notes

*Homemade vegetable broth really makes this dish shine. See post for the Broth of Everything.
*Calabrian chilies are very spicy. Start with a small amount and add more as needed. I typically use 2-3 heaping teaspoons because we like it hot! If you are serving multiple people with different spice tolerances; top individual bowls with additional chilies.
Keyword minestrone farro calabrian kick soup, plant based easy soup recipe minestrone, plant based minestrone with farro calabrian, spicy minestrone winter vegetables, vegan minestrone healthy soup recipe, vegan minestrone with farro calabrian
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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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