I like farro, it is nutty, chewy and low in gluten. Farro is a nutritious grain and can be used in soups, salads and deserts.
This flavorful soup is so hearty and comforting, perfect for cold winter days.

Serves 4

Prep time about 15 minutes

Cooking time: 40 minutes

INGREDIENTS:

2 cups uncooked farro, rinsed and drained

1 cup each chopped onion, chopped carrots, chopped celery

1 clove of garlic crushed 

2 tablespoons extra Virgin olive oil

1 bay leaf

1 sprig of fresh thyme

4 cups homemade chicken stock

Salt and freshly ground pepper

STEPS:

Heat oil in large pot over medium heat. Add onion, carrot, garlic, celery then sauté for about 5 minutes, stirring frequently.

Stir in the stock, farro, bay leaf, thyme, salt, pepper and bring to a boil.

Cover, reduce heat and let simmer for about 30 minutes or until the faro is cooked but not mushy.

Discard bay leaf and serve hot with a drizzle of olive oil.