It’s been awhile since I’ve posted a new recipe. It’s not because I’ve stopped cooking or enjoying food. Sometimes life gets away from us and hobbies go by the wayside. But, I’m going to try again. And I won’t waste time on words because my ramblings are secondary to the recipe. And I’d rather focus on the food.

This latest recipe is adapted from Mark Bittman’s recipe in the New York Times.

Tuscan Farro Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced garlic
• 1 cup farro (I use Trader Joe’s 10 minute Farro)
• 1 cup dried cannellini beans, soaked overnight (put beans in a bowl with c
• 1 (14.5 oz) can of diced tomatoes
• 1 (3-inch) Parmesan rind
• 1 bay leaf
• 7 cups chicken stock (I use Better than Bouillon)
• ¼ cup chopped fresh parsley
• freshly grated Parmesan

Directions

Pour extra virgin olive oil in a large, deep pot over medium heat. Then, add onion, celery, carrots, a large pinch of Kosher salt and some freshly ground black pepper. Cook for approximately 5 to 10 minutes, until vegetables are softened. Add garlic, and stir for a minute; add cannellini beans, tomatoes, Parmesan rind, bay leaf, and chicken broth, and stir.

Bring soup to a boil, then turn heat to low and simmer for 35 minutes. Then, add farro and cook for another 30 minutes. Stir in parsley, then cook 5 more minutes. Make sure to taste and add salt and pepper to your liking. Serve with freshly grated Parmesan.

Note: If you use regular farro, add earlier with the beans, etc. so you cook them for about an hour.