A few weeks ago my son was at preschool and devoured a bowl of soup that his teacher had made for lunch. She gave me the recipe and WOW...I can see why he loved it so much! It is called Tuscan Farro soup..a little bit about what farro is (I had never heard of it) below and the scrumptious recipe.
One of the most ancient grains in Italy is farro, a wheat with a nutty flavor that was once the staff of life for Romans. Today farro is grown primarily in Tuscany and is the undisupted star of most Tuscan soups. With the exception of bread soups, nothing gives Tuscans more satisfaction than a large bowl of thick farro soup. Here in the US, farro can be found in most Italian specialty stores or in health food stores....so without further ado, here is one of the most amazing soup recipes I have ever made!!!!
Tuscan Farro Soup
1/3 cup extra virgin olive oil, plus more for drizzling
3 garlic cloves, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celerey stalk, finely chopped
5-6 fresh sage leaves shredded or a pinch of crumbled dried sage
1 (28 ounce) can Italiann plum tomatoes with their juices
6 cups Chicken broth
1 pound farro (that has been soaked in cold water to cover for about 2-3 hours, then drained)
Heat the 1/3 cup oil in a medium saucepan over medium heat. Add the garlic, onion, carrot and celery and cook, stirring until lightly golden and soft, 8-10 minutes. Add the sage, stir for about 1 minute, then add the tomatoes. Season with salt and pepper and bring the sauce to a boil. Reduce the heat to medium low and cook stirring from time to time, until the sauce has a medium-thick consistency, about 10 minutes. In a large pot, bring the chicken broth to a boil. Drain the farro, rinse it under cold runing water and add to the broth. As soon as the broth comes back to a boil, stir the sauce into the broth, reduce the heat to low and simmer uncovered until the farro is tender and the soup has a nice thick consistency, 30 to 40 minutes, stirring from time to time. Tast and adjust seasoning if need be. Let the soup sit for 15 to 20 minutes, then serve with a drizzle of extra virgin olive oil.
And of course he just couldn't get enough of it...