Tuscan Farro: A Perfect Vegetable Soup
Served with good bread, a glass of red wine and aged pecorino cheese from Tuscany, this meatless soup is ideal for a chilly spring day. In a large pot, cook the onion in the olive oil over medium heat, stirring often, until the onion is golden. Stir in the garlic. Cook 1 minute more.
Add the potatoes and farro to the pot and cook for 10 minutes.
Stir in 6 cups water and salt to taste. Stir in the kale, tomatoes and crushed red pepper. Bring the soup to a simmer and cook for 30 minutes or until the soup is thick and the farro is tender. Taste for seasoning. Sprinkle with the cheese and serve hot.
1 medium onion, chopped
1/4 cup extra virgin olive oil1 garlic clove,
minced 2 medium potatoes, peeled and chopped
1 carrot, peeled and chopped
1 cup pearled farro (about 6 ounces)
6 cups water
Salt 8 ounces kale or Tuscan kale, cut into 1/2 inch
strips 1 cup canned tomatoes, chopped Pinch of crushed red pepper
1/3 cup freshly grated pecorino cheese
Recipe adapted from The Italian Vegetable Cookbook by Michele Scicolone.
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