Zuppa Di Farro E Verdure

Ingredients

Farro

1 cup, rinsed

Vegetable broth

6 cups

Olive oil

2 tablespoons

Onion

1, diced

Carrots

2, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Zucchini

1, diced

Tomatoes

2 cups, diced (fresh or canned)

Spinach

2 cups, chopped

Thyme

1 teaspoon, dried

Bay leaf

1

Salt

to taste

Pepper

to taste

Parmesan cheese

for garnish, freshly grated

Instructions

1. Rinse the farro under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes, zucchini, chopped spinach, rinsed farro, vegetable broth, bay leaf, thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes, or until the farro is tender and the flavors meld beautifully.
6. Remove the bay leaf from the soup before serving.
7. Ladle the Zuppa di Farro e Verdure into bowls and generously garnish with freshly grated Parmesan cheese.
8. Serve hot and enjoy the warmth and comfort of this delicious Italian soup!