Farro & Leek Soup

7 steps · 45 min total

1. 01

   Heat the Oil

   In a heavy-bottomed pot, warm the olive oil over medium-low heat.
2. 02

   Sweat the Vegetables

   Add the leeks, celery, carrot, and onion to the pot. Sweat them gently until they're translucent and soft, making sure they don't brown. If they start to stick, just lower the heat or add a spoonful of water to loosen things up.
3. 03

   Toast the Farro

   Toss in the farro, letting it toast with the softened vegetables for 1 to 2 minutes. You'll notice a subtle nutty aroma as it warms.
4. 04

   Add Stock and Season

   Pour in the meat stock and add the herbs. Season generously with salt and pepper to taste.
5. 05

   Simmer the Soup

   Bring the soup up to a low simmer, then reduce the heat to maintain it. Let it cook for 30 to 40 minutes, or until the farro is tender with a slight chew.
6. 06

   Adjust Consistency

   You can adjust the soup's consistency to your liking. If you prefer it thicker and more 'stewy,' hold back a little stock; for a looser, more 'soupy' texture, add a bit more.
7. 07

   Finish and Serve

   Finish each serving with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese. Serve alongside some toasty bread.