It’s almost Christmas break at Johnson and Wales University and I am so excited to be going home to spend time with my family and friends! When I got home from class today I realized I didn’t have much in my fridge since I’m leaving tomorrow to go home. Not having a lot to work with, I pulled some ingredients from my fridge and pantry and created a yummy and healthy farro soup! This turned out to be delicious and comforting, using what I had around! I hope you enjoy my easy & healthy farro soup.
—Michele Figliuolo | Food is Good F.I.G.
Farrow Soup | 4 SERVING
In a large sauce pan heat the olive oil over a medium heat. Add the carrots and celery and cook until tender. Add the Farro, bay leaf, thyme, garlic and onion powder. Stir all ingredients until combined. Add the stock and crushed tomatoes. Let the soup come to a boil and then lower the heat to a simmer for about 1 hour. Add the drained beans and cook for another 30 minutes. Remove the bay leaf and thyme. Serve and garnish with Parmigiano-Reggiano cheese.