This Slow Cooker Farro Minestrone is my go-to comfort meal when I want something warm and nourishing. The slow-cooked farro blends perfectly with tender veggies and savory bacon bits, giving each bite a rich, satisfying flavor.

There’s nothing quite like it on a crisp, cold day. If you plan to make it, try serving it with some good, crusty bread. It’s a simple but filling combo, and the soup only gets tastier the next day. Just a little slice of cozy for whenever you need it!

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Recipe Ingredients

• 1 tbsp extra virgin olive oil
• 1 red onion, cut into 1 cm (½ in) dice
• 4 garlic cloves, finely chopped
• 1 large carrot, cut into 1 cm (½ in) dice
• 3 rashers of bacon, coarsely chopped (rindless)
• 2 celery stalks, cut into 1 cm (½ in) dice
• 140 g (5 oz or 2/3 cup) farro, rinsed
• 1 liter (35 fl oz or 4 cups) chicken stock
• 1 piece of parmesan cheese, 75 g (2¾ oz), finely grated (rind reserved)
• 1 large waxy potato, peeled and cut into 1.5 cm (5/8 in) pieces
• 1 tbsp finely chopped sage
• 225 g (8 oz or 3 cups) finely shredded cavolo nero (Tuscan kale) or Savoy cabbage
• 1 large zucchini, cut into 1 cm (½ in) dice
• Extra virgin olive oil, crusty bread, and basil leaves for serving

How To Make Slow Cooker Farro Minestrone

1. Heat the oil in a large frying pan over medium–high heat, then cook the onion, garlic, carrot, bacon, and celery for about 5 minutes until slightly softened.
2. Add the farro to the pan, stirring well to coat it with the oil and cook for another minute.
3. Transfer everything from the pan to the slow cooker, adding in the chicken stock, parmesan rind, potato, sage, and 2 cups of water.
4. Set the slow cooker to low and cook for about 5 hours, or until the farro is nearly tender.
5. Add the cavolo nero and zucchini, then cook for another 15 minutes, ensuring the farro and vegetables are tender.
6. Season the soup with salt and pepper to taste, then serve it hot with extra grated parmesan, a drizzle of olive oil, crusty bread, and fresh basil leaves.

Recipe Tips

• Add extra veggies for a heartier soup by including mushrooms, bell peppers, or sweet potatoes, which bring added nutrients, color, and natural sweetness to your minestrone.
• Swap the farro with barley or quinoa if you’re looking for a different texture; both options cook similarly and still add wholesome fiber and protein.
• For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock, which still delivers rich, savory flavors without any meat.
• If you want a thicker consistency, blend a portion of the soup before serving to create a creamy, hearty texture without adding cream or extra starch.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Irish Lamb, Barley and Potato Stew
• Slow Cooker Easy Split Green Pea and Ham Soup
• Vegetarian Slow Cooker Minestrone Soup