Farro is a form of wheat that has a delicate, delicious flavor. The variety we typically buy is partially hulled, hence it’s much softer and cooks faster than whole wheat berries. For a meaty version, add a piece of pancetta, pork shoulder, or pieces of chicken on the bone.
Serves: 6 to 8
Ingredients
- 6 celery ribs, cut into ½-in. thick slices
- 3 carrots, cut into ½-in. thick slices (optional)
- 1 Spanish onion, cut into ¼-in. diced
- 1 fennel bulb, cut into ½-in. diced (optional)
- 8 garlic cloves, thinly sliced
- 1 bay leaf
- 2 cups farro
- ½ cup olive oil, plus more for finishing (a nice oil for finishing is worth it)
- 4 sprigs fresh sage
- 3 sprigs parsley
- Salt
- Black pepper
- 1 cup grated Parmesan (substitute another hard cheese)
Instructions
- In a soup pot, combine 2 quarts water, celery, carrots (if using), onions, fennel (if using), garlic, and bay leaf.
- Set over high heat, bring the water to a boil and simmer for about 10 minutes. Skim off any scum that rises to the top.
- Add the farro, olive oil, sage, and parsley. Cook over medium heat until the farro is tender, 40 to 50 minutes.
- Remove bay leaf and add 1 or 2 pinches salt and black pepper before ladling into soup bowls.
- Drizzle a little extra olive oil on top along with a handful of cheese.
Chef Notes & Variations
This recipe results in a very simple, soupy dish. By adding less water, you’ll end up with something closer to a risotto, and by adding more vegetables, the result is more of a stew. If you add chickpeas or beans (about 2 cups), it will make a hearty meal all by itself.
Our recipes are provided by Fresh Company, a catering service led by Executive Chef Shelley Boris, who has published recipes in various books and journals, including the New York Times and Food & Wine.
