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Farro Soup with Carrots, Celery, and Rosemary
Zuppa di Farro alle Carote, Sedano, e Rosmarino
- Serves
4
- Difficulty
Easy
- Ready in
20 min
Published 2005
Farro is actually a form of spelt, an ancient Etruscan grain. It has recently gained more popularity in the States and is becoming more available. You can also get pasta made with farro (a wonderful alternative for the wheat intolerant). If you can’t find farro in your local market, pearl barley is a good substitute.
Ingredients
3 3 3 cloves
Method
- Peel the carrots and celery and cut them into ½-inch chunks.
- Lightly crush and peel the garlic cloves. Put them with the olive oil in a soup pot over medium-high heat. Cook the garlic cloves until they are lightly browned on all sides, then remove and discard them.
- While the garlic is browning, chop enough of the rosemary leaves to measure
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