Farro Soup with Carrots, Celery, and Rosemary

Name: Farro Soup with Carrots, Celery, and Rosemary (Zuppa di Farro alle Carote, Sedano, e Rosmarino)
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 5 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 5 cups water; ½ cup farro; Freshly ground black pepper; 3 medium carrots; 3 ribs celery; 1 sprig fresh rosemary; Salt; 3 cloves garlic; 2 tablespoons extra virgin olive oil

Zuppa di Farro alle Carote, Sedano, e Rosmarino

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

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 medium carrots
3 ribs celery
3 cloves garlic

Europe
Italy
Mediterranean
Soup

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