PREPARATION
By Mark Bittman YIELD 4 servings TIME 1 1/2 hours
Tuscan Farro Soup
Step 1
Put oil in a large, deep saucepan over medium heat; a minute later
add onion, celery, carrots, a large pinch of salt and some pepper.
Cook until vegetables are glossy and onion is softened, 5 to 10
minutes. Add garlic, and stir; add farro, beans, tomatoes and stock,
and stir.
Step 2
Bring to a boil, then adjust heat so mixture simmers steadily. Cook
until farro and beans are tender, at least an hour, adding stock or
water as necessary if mixture becomes too thick. Stir in parsley and
basil (if using), then cook another 5 minutes. Taste and adjust
seasoning, then serve with lots of Parmesan.
2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and
chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for
several hours or overnight
2 cups chopped tomatoes (canned
are fine; do not drain)
6 cups stock or water, more as
necessary
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Parmesan
