Seriously Italian: Zuppa di Farro

Name: Seriously Italian: Zuppa di Farro
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 1 liters good-quality beef stock; 473 milliliters farro; 1 teaspoons dried thyme or 2 sprigs fresh thyme; 1 medium clove garlic, peeled and smashed; 3 Tbsps olive oil; 1 medium onion, diced; 57 grams pancetta or guanciale, diced; 237 milliliters canned plum tomatoes, crushed and chopped; 10 servings Salt and pepper to taste

The recipe Seriously Italian: Zuppa di Farro is ready in around 45 minutes and is definitely an awesome dairy free option for lovers of Mediterranean food. One serving contains 226 calories, 8g of protein, and 7g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have plum tomatoes, olive oil, thyme, and a few other ingredients on hand, you can make it. A couple people really liked this side dish.

Instructions

Place the farro in a large bowl and cover it with one quart of cold water.

Ingredients you will need

Farro

Water

Equipment you will use

Bowl

Let the farro soak for two hours, then drain it, discarding the water.

Ingredients you will need

Farro

Water

Heat the oil in a large stockpot and add the garlic clove.

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Whole Garlic Cloves

Cooking Oil

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Pot

Let the garlic sizzle and cook in the oil until it begins to turn golden brown, then remove it.

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Garlic

Cooking Oil

Add the diced onion and pancetta to the oil, stirring it well. Season this mixture with a pinch of salt and stir, sautéing on low heat until the onions and pancetta soften and turn translucent at the edges. Stir in the herbs and sauté for another minute. Do not allow the mixture to brown.

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Pancetta

Onion

Herbs

Salt

Cooking Oil

Add the tomatoes to the pot and stir, then add the farro, 4 cups of the stock, and 1 cup of water. Bring the mixture to a gentle simmer, then cover the soup and lower the heat. Simmer the soup covered for 45 minutes, stirring every 10 to 15 minutes. As the moisture absorbs, add more stock to the pot, a cup or so at a time, keeping the grains loose and suspended in liquid.

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Tomato

Soup

Farro

Stock

Water

Equipment you will use

Pot

When the farro is tender, the soup is done. Allow it to cool for about 30 minutes in the pot.

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Farro

Soup

Equipment you will use

Pot

Remove about 2 cups of the soup to a blender container and puree it smooth. Stir the pureed mixture into the soup, and add more stock if necessary. The soup should not be thick or gloppy, but loose and liquid.

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Stock

Soup

Equipment you will use

Blender

Return the soup to the heat before serving; garnish with parsley, a dribble of olive oil and a grating of cheese.

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Olive Oil

Parsley

Cheese

Soup

Leftovers advice: Store extra soup for up to three days. The soup will continue to absorb moisture as it sits, so you may have to thin it to the proper consistency with water or additional stock before reheating.

Ingredients you will need

Stock

Water

Soup