Vegetable and Farro Soup

Name: Vegetable and Farro Soup
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 cup whole, farro, rinsed and dried; 3 ounces, pancetta, chopped fine; 1 pound whole, leek, trimmed, chopped, and washed thoroughly; 2 , carrots, peeled and chopped; 1 , celery rib, chopped; 8 cups, chicken broth; 2 tablespoons, minced fresh parsley; , Salt and pepper; , grated Pecorino Romano cheese

5 comments

This healthy stew is made up of humble ingredients, with no-so-humble flavor.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6 to 8

TIME45 minutes

Italian Name:Minestra di farro

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Farro is a staple of Umbria, where it actually predates common wheat. The Umbrians use humble ingredients to build a rich cuisine, and employ the good-for-you grain both whole and as flour, which they use to make gnocchi, pasta, and even cr...

This is a members' feature.