Summer Farro Soup
This is a thick soup, really a stew. But feel free to add more stock if that's your preference!
Servings: 6
Ingredients
- 1 cup farro grain
- 2 cup water
- 1 tablespoon olive oil
- ¾ cup diced celery
- 1 cup thinly sliced leek
- ¼ cup minced jalapeño
- 1 teaspoon minced garlic 1 large clove
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- few grinds black pepper
- 2 qts vegetable stock
- 1 ½ cups cooked cannellini beans
- 3 cups yellow wax beans sliced into 1" lengths
- 1 cup asparagus sliced into 1" lengths
- knob Parmesan cheese 1" piece (eliminate for vegan)
- 1 tablespoon sherry
- shredded Parmesan for topping or Nutritional Yeast for vegan
- good olive oil for drizzle
Instructions
- Bring the water to a boil in a small pot over medium-high heat. Add the farro grain, cover, and lightly simmer until al dente - about 30 minutes. You should end up with about 2 cup cooked farro. Set aside.
- Heat the olive oil in a large, heavy soup pot over medium-high heat. Sauté the celery, leeks, and jalapeño until softened, about 8 minutes. Add the garlic, thyme, salt and pepper and sauté for an additional minute or two, until very fragrant.
- Add stock, farro (with any residual liquid), beans, asparagus, and knob of Parmesan. Simmer for 15 minutes. Stir in the sherry.
- Ladle into bowls and top with olive oil, fresh cracked pepper and Parmesan and serve with thick slices of bread with a lather of butter.