Rustic Farro Soup~

Adapted from Whole Foods Market

1/4 cup olive oil

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 cup chopped onion

2 tablespoons minced garlic

4 links Italian sausage, sliced

8 ounces sliced mushrooms

14.5 or 28 ounce can diced tomatoes with juice

1/2-1 cup dry red wine

5 cups chicken broth

1/2 teaspoon crushed red pepper flakes, optional

7 ounces uncooked farro, rinsed and soaked for at least 3 hours

Bag of baby spinach

1-1 1/2 teaspoons salt (depending on how salty your broth is)

1/2 teaspoons freshly ground pepper

3 tablespoons thyme, chopped

Grated Parmesan cheese


In a large pot, heat oil, then add carrots, celery, onions and garlic till onions become translucent.  Add sausage and brown.  Add mushrooms and when cooked, add tomatoes, wine, broth, red pepper flakes and farro.  Bring to a boil, then reduce to a simmer, cover and cook until farro is tender, about an hour.  Add spinach, salt and pepper and stir till spinach is wilted.  Add thyme.

Serve with fresh Parmesan and a drizzle of olive oil if desired.