Zuppa di Farro

🛒 Ingredients

• Farro (spelt), dry 35 g · 119 kcal
• Olive oil 10 g · 88 kcal
• Onion 40 g · 16 kcal
• Carrot 40 g · 16 kcal
• Celery stalk 25 g · 4 kcal
• Garlic clove 4 g · 6 kcal
• Canned diced tomatoes 80 g · 16 kcal
• Vegetable broth 200 g · 10 kcal
• Fresh rosemary 1 g · 0 kcal
• Fresh thyme 1 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the farro thoroughly under cold water; if using whole farro, soak it for at least 8 hours or overnight, then drain.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery (soffritto) and sauté for 5-7 minutes until softened and fragrant.
3. Add the minced garlic, fresh rosemary, and thyme; cook for another minute until fragrant.
4. Stir in the rinsed farro and canned diced tomatoes, cooking for 2 minutes to slightly toast the farro.
5. Pour in the vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the farro is tender but still slightly al dente.
6. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with extra fresh rosemary if desired.