Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads. The Romans ate farro to give them strength as they marched across the Western World & would arrive with a full belly & battle-ready thanks to this hearty grain! This recipe for Farro & Leek Soup can be built upon based on what's in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts & porcini creating a rich meaty flavored stew.
—La Tavola Marche
leeks, white parts only, sliced finely
carrot, finely diced
onion, finely diced
stock (beef, vegetable or chicken stock is OK, however beef stock adds richer flavor)
In a heavy bottomed pot, heat olive oil on med/low heat. Add in the vegetables and sweat until translucent and soft WITHOUT browning. If the vegetables stick to the pan, lower the heat & add a spoonful of water.
Then toss in the farro, toasting with the vegetables for 1-2 minutes. Add in the herbs & stock. Season with salt & pepper.
Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.