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Tuscan Farro Soup
Ingredients
  • 2 T. extra virgin olive oil
  • 1 large onion sliced
  • 2 celery stalks trimmed and chopped
  • 2 carrots peeled and chopped
  • Salt and pepper
  • 1 T. minced garlic
  • 1 C. farro or spelt or barley (uncooked)
  • 2 C. cooked white beans
  • 2 C. chopped tomatoes I used Trader Joe's San Marzanos
  • 6 C. vegetable stock or water If you don't eat all the soup on the first day, you will need to add more stock or water as the farro absorbs the liquid in the soup
  • 1/4 C. chopped fresh parsley and/or cilantro I used both
  • 1/4 C. chopped basil optional
  • Freshly-grated Parmesan
Instructions
  1. Heat olive oil in a large soup pot. Add onions, carrots and celery to the hot oil and saute for 5-10 minutes until the vegetables are beginning to soften. Stir the garlic into the vegetable mixture and add the farro, tomatoes and stock. Stir.
  2. Turn up the heat and bring your soup to a boil and then turn down the heat a bit letting the soup simmer for about an hour until the farro is tender. Add the cooked beans to the soup and stir in the parsley and/or cilantro and cook for another five minutes.
  3. Taste. Adjust seasonings. Serve with a generous amount of grated Parmesan sprinkled over the top of the soup.