Farro Soup

Farro soup is a rustic and nutritious dish, typical of Italian cuisine, especially in Tuscany and Umbria. Here’s how to prepare it:

Ingredients

• 200 g farro
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 garlic cloves
• 400 g peeled tomatoes
• 1 liter vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• 1 sprig of rosemary
• Basil leaves for garnish
• Grated Parmesan (optional)

Preparation

1. Start by soaking the farro for at least an hour, then drain and rinse it.
2. Finely chop the onion, carrot, celery, and garlic cloves.
3. In a large pot, heat a drizzle of extra virgin olive oil and add the chopped vegetables, sautéing until they become soft.
4. Add the farro to the pot and let it toast lightly with the vegetables for a few minutes.
5. Pour the peeled tomatoes into the pot and lightly crush them with a fork to break them up.
6. Add the vegetable broth, salt, pepper, and rosemary. Bring to a boil, then reduce the heat and let it simmer covered for about 30 minutes, or until the farro is tender.
7. Check occasionally during cooking and, if necessary, add a bit of water if the soup becomes too dry.
8. Once the farro is cooked, remove the rosemary sprig and adjust salt and pepper if needed.
9. Serve the soup hot, garnished with fresh basil leaves and, if desired, a sprinkle of grated Parmesan.

Fun Facts

Farro is a very ancient grain, already consumed by the Egyptians and Romans. It is rich in fiber and protein, and although it contains gluten, it is often better tolerated than traditional wheat by some people sensitive to this protein. Farro soup is a comforting and complete dish, perfect for cold evenings.