Recipe by Bluebird Grain Farms
Recipe Serves 4
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 medium carrots, peeled and diced
- 1 large celery stalk, diced
- 1/4 teaspoon red-pepper flakes
- 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
- Coarse salt and ground pepper
- 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
- 1 Cup Cooked Emmer Farro
- 1 large zucchini, skinned and diced
- 1 can (15 ounces) garbanzo beans, drained
- 1 garlic clove, minced (optional)
- 3/4 cup grated Parmesan, for serving
- 7 cups water or stock
- Parsley for garnish.
1. In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
2. Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add cooked farro, zucchini, garbanzo beans, and 7 cups water or stock; bring to a boil.
3. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic.
4. Toast or broil fresh slices of bread drizzled with olive oil. (French bread works best but any bread will work)
5. Place bread on top of soup.
6. Serve sprinkled with Parmesan Drizzle with more oil, if desired. Garnish with Parsley.
Note: Most vegetables work great in the dish.