How to make it
5 steps. Take it one step at a time.
Heat the extra virgin olive oil
Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables have softened.
7 minStir in the minced garlic and tomato paste
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until fragrant and the paste slightly darkens.
2 minAdd the rinsed farro
Add the rinsed farro to the pot and stir to coat the grains in the oil and vegetable mixture. Pour in the vegetable broth, rosemary sprig, and bay leaf.
Bring the soup to a boil
Bring the soup to a boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes, or until the farro is tender but still has a slight chew (al dente).
30 minRemove the rosemary sprig and bay leaf
Remove the rosemary sprig and bay leaf. Season with salt and black pepper to taste. Serve hot with an extra drizzle of olive oil if desired.
A little kitchen wisdom
Using pearled farro significantly reduces the cooking time as it doesn't require overnight soaking. For extra depth of flavor, you can add a parmesan rind to the pot while simmering.
