The Italian Farro is famous with the nutty flavor and the chewy texture, which makes it great ingredient for soups. This healthy soup is one of my favorites soups during the cold season when I used to live in Tuscany.

In this recipe, I added parsnip (in season late fall and winter) as it has a unique flavor that goes very well with carrots and the Farro. You can make this delicious soup during the cold weather for a warm and filling meal.

INGREDIENTS:

1 finely diced onion

2 celery stalks, trimmed and chopped

2 carrots, peeled and chopped

1 parsnip peeled and chopped

½ cup of frozen peas

1 clove garlic

1/2 cup Italian Farro

6 cups vegetable stock

2 tablespoons extra virgin olive oil

Chopped fresh parsley for garnish (optional)

Salt and freshly ground pepper to taste

STEPS:

Place oil in large pot over medium heat, once hot add onion, celery, carrots, parsnip and Cook until the vegetables are about tender and the onion is soft about 7 to 10 minutes, add the garlic and season with salt and freshly ground pepper.

Then add the Farro and the vegetable stock. Bring to a boil, and simmer until the Farro is tender, at least an hour, (make sure not to over cook the vegetables).

Taste and adjust the seasoning and garnish with chopped parsley and serve with a drizzle of olive oil.