Farro Soup with Carrots, Celery, and Rosemary

Zuppa di Farro alle Carote, Sedano, e Rosmarino

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.

Preparation time: 20 minutes
Total time from start to finish: 1 hour

Ingredients

  • 3 medium carrots
  • 3 ribs celery
  • 3 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1 sprig fresh rosemary
  • Salt
  • Freshly ground black pepper
  • 5 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 5 cups water
  • ½ cup farro

Method

  1. Peel the carrots and celery and cut them into ½-inch chunks.
  2. 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.
  3. While the garlic is browning, chop enough of the rosemary leaves to measure 1 teaspoon. After removing the garlic, add the carrots, celery, and rosemary to the oil. Season with salt and pepper and sauté, stirring occasionally, until the vegetables begin to brown, 10 to 15 minutes.
  4. Add the broth, raise the heat to high, cover the pot, and bring to a boil. Add the farro and lower the heat so that the soup simmers. Cook, covered, until the farro is tender, about 30 minutes. Serve at once.

Note

You can make the soup up to 2 hours ahead of time without refrigerating it. Wait to cook the farro until 30 minutes before serving, or it will soak up all the broth and become too soft.

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