Tuscan Farro Soup
Soup is my favorite winter food. Making dinner in one pot is so easy. The meal also makes a tasty crowd-pleaser. It is just a matter of adding bread to turn it into a complete dinner or lunch. Don't forget to add our Basil EVOO or another olive oil to take it to the next level!
- 2 Tbsps. Basil Extra Virgin Olive Oil
- 1 Large onion, sliced
- 2 Celery stalks, trimmed and chopped
- 2 Carrots, peeled and chopped
- Salt and pepper
- 1 Tbsp. Minced Roasted Garlic
- 1 cup Farro
- 1 can White beans
- 2 cups Chopped tomatoes (canned are fine; do not drain)
- 6 cups Chicken or Vegetable stock
- ¼ cup Chopped fresh basil, optional
- Freshly grated Parmesan
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy, and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes, and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro is tender, at least an hour, adding stock or water as necessary if mixture becomes too thick.
- Stir in basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Recipe Modified from the NYT.