- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 celery stalks, trimmed and chopped
- 2 carrots, peeled and chopped
- 1 tablespoon garlic, minced
- 1 cup farro
- 1 cup cooked white beans
- 2 cups chopped tomatoes
- 6 cups chicken stock, vegetable stock or water
- parmesan cheese rind
- 1/2 cup chopped fresh parsley
- 1 bay leaf
- 3 thyme sprigs
- freshly grated parmesan cheese
- sea salt and black pepper to taste
Soak farro in water for two hours. Drain soaking water and rinse farro.
Heat oil in a large stockpot over medium heat. Add the onion, celery,
carrots and some salt and pepper. Cook until the onion is softened, 5
to 10 minutes. Add garlic, and cook until fragrant.
Add farro, tomatoes, bay leaf, thyme sprigs, parmesan rind and
stock/water and stir to combine. Bring to a boil, then adjust heat to a
steady simmer. Cook for about an hour , stirring periodically. If the
soup is too thick from the farro absorbing the liquid, add more stock
or a little water. Add white beans and cook 15 minutes more. Remove bay leaf and thyme and add sea salt, pepper and most of the
parsley to taste. Serve warm with lots of parmesan, a sprinkle of the
remaining parsley and a drizzle of good quality olive oil.
think this soup is much better the next day as the flavors continue to
meld overnight. However, when storing the soup the farro will continue
to absorb the liquid it's in. Be prepared to add some water or stock to
thin it out when re-heating.