Soup - vegetarian
1 cup farro
1 medium onion, diced
1 carrot, peeled and diced
2 potatoes, peeled and diced
1/4 cup parsley, chopped
1 tbsp rosemary, chopped
2 tbsp extra virgin olive oil
8 cups hot vegetable broth
Parmigiano (or grana), grated
Salt and pepper
In a big pot, over mdium-high heat, warm the olive oil, add onion, parsley and rosemary and sautee until onion is translucent.
Sitr in carrots and potatoes and pour broth; when it comes to a boil, season with salt and pepper, then add farro, stirring.
Cook for about 30-35 minutes (or until desired cooking point).
Serve in individual bowls drizzled with olive oil and sprinkled with parmigiano.
- You can use chicken or beef broth instead of vegetable broth.
- This is just the base recipe: you can add all the vegetables you want such as celery, peas, beans.....