Farro Soup with Vegetables

Farro is a grain used in our home in many ways. In addition to making faro soup with vegetables I have made Farro Salad with Tomatoes and Corn. A breakfast favorite is Warm Farro Cereal. I also use it is soup. Farro is similar to wheat berries and if you can’t find it in your local market you could substitute wheat berries or barley.

This farro soup with vegetables comes together fairly quickly and also freezes well.

Farro Soup with Vegetables

Ingredients:

½ cup farro
2 tsp olive oil
1 large onion, chopped
5 garlic cloves, minced
2 large carrots, sliced
2 large celery stalks, sliced
1 leek, helved lengthwise and sliced
½ head green cabbage chopped ( 2 cups)
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp black pepper
6 cups of vegetable or chicken broth
1 cup chopped parsley
1 Tsp grated lemon zest

Directions:

Place the farro in a small bowl and cover with water. Let stand for 30 minutes. Drain.

Heat the oil in a Dutch oven over medium heat. Add the onion and 4 of the garlic cloves and cook until softened, about five minutes. Add the carrots, celery, leek, cabbage, thyme, rosemary, pepper and 2 Tbsp of the broth. Cover and cook until the vegetables are softened, about ten minutes. Stir occasionally as the vegetables are cooking.

Add the remaining broth and the farro and bring to a boil. Reduce the heat and simmer, covered for about 30 minutes or until the farroa and the vegetables are tender.

Meanwhile combine the remaining clove of garlic, the parsley and the lemon zest in a small bowl. When the soup is done, stir the mixture into the soup and serve at once. Makes about 6 servings.