Farro Soup
- 4-6
- 10 minutes
- 1 hour
Ingredients:
For the soup:
3 tablespoons extra virgin olive oil
2 cups medium-diced yellow onion
1 cup medium-chopped celery
1 cup medium-diced carrots
1 tablespoon minced garlic
1 cup farro (or barley)
1 cup fresh field peas (lady peas or pink-eyed peas)
1 can (14-ounce) chopped tomatoes and liquid
6-8 cups vegetable broth
3 tablespoons chopped flat-leaf parsley
1 teaspoon chopped fresh sage
Kosher salt
Dash freshly ground black pepper
Freshly grated Pecorino Romano
Instructions:
For the soup: Place a deep soup pot over medium heat and add oil, onion, celery, and carrots. Cook until vegetables are tender — 7 to 10 minutes. Add garlic and stir; add farro, peas, tomatoes and stock, and stir.
Bring to a boil, and then adjust heat so mixture simmers slowly. Cook until farro and peas are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and sage and cook another 5 minutes. Taste and adjust seasoning, then serve with grated Pecorino Romano.