Minestra Di Farro

Ingredients

• Farro (1 cup)
• Olive oil (2 tablespoons)
• Carrots (2, diced)
• Celery (2 stalks, diced)
• Onion (1, diced)
• Garlic (2 cloves, minced)
• Tomatoes (2, diced)
• Cannellini beans (1 can (15.5 ounces), drained and rinsed)
• Vegetable broth (6 cups)
• Fresh parsley (1/4 cup, chopped)
• Fresh basil (1/4 cup, chopped)
• Salt and pepper (to taste)
• Grated parmesan cheese (for garnishing)

Instructions

1. In a large pot, bring 2 cups of water to a boil. Add the farro and cook according to package instructions until tender. Once cooked, drain the farro and set aside.
2. In the same pot, heat the olive oil over medium heat. Add the diced carrots, celery, onion, and minced garlic. Sauté the vegetables until they are tender and the onion becomes translucent, about 5 minutes.
3. Add the diced tomatoes, drained cannellini beans, and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let everything simmer for 30 minutes to allow the flavors to meld together.
5. Add the cooked farro to the pot and simmer for an additional 10 minutes.
6. Stir in the chopped parsley and basil. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and serve hot, garnished with a generous sprinkle of grated Parmesan cheese.