Zuppa di Farro

Farro is an ancient grain that grows in inhospitable, mountain areas of Italy. Low in gluten and high in protein and fiber, it can be used instead of rice to make risotto (called “farrotto”) since, as rice, it absorbs whatever flavours you add to it. Pearled farro has the hull removed which shortens the cooking time.

  • 300 g farro, presoaked (follow instructions on package as soaking      time may vary)
  • 4 tablespoons olive oil
  • 1 medium clove of garlic, peeled and smashed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 250 g cannellini beans, precooked
  • 2 or 3 fresh sage leaves
  • 1or 2 bay leaves
  • 1 cup canned plum tomatoes, crushed and chopped
  • Salt and pepper to taste
  • 1 L vegetable broth

Heat the olive oil in a saucepan and add onion and garlic and sauté gently for several minutes until softened.

Add carrots, celery, sage and bay leaves and continue to cook until vegetables soften. Add the tomato and beans (but keep 1/3 out) and stir well.

Blend the mix until smooth, return it to the pan and add 1 L or broth (or boiling water).  Bring saucepan to boil, add farro and stir occasionally until completely cooked. Add the remaining beans.

Drizzle some olive oil on top and let it rest for 15 min. Serve with toasted whole wheat bread.