Tuscan Farro Soup

makes 6 servings

1½ cups water
½ cup pearled farro
3 Tbsp. olive oil
1 large yellow onion, chopped
1 stalk celery, chopped
1 carrot, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 (15 oz.) can cannellini beans, rinsed and drained
1 (14½ oz.) can diced tomatoes with juices
½ cup chopped fresh basil
¼ cup chopped fresh parsley
Salt and freshly ground pepper, to taste
Parmesan cheese, for serving
High-quality olive oil, for serving

In a saucepan, bring the water to a boil. Add the farro and a generous pinch of salt; reduce the heat to low, cover, and cook until farro is tender, about 15 minutes. Drain off any remaining liquid and set farro aside.

In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion, celery, carrot, and a pinch of salt and cook until vegetables are soft, about 7 minutes. Add garlic and cook 1 minute. Add the broth and bring to a boil. Add the beans, tomatoes with their juices, and the farro; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes to blend the flavors.

Add the herbs and simmer 5 minutes. Season with salt and pepper to taste. Ladle into warmed bowls and serve with a generous sprinkling of Parmesan and a drizzle of good olive oil.

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The Midwest hosts the Artisan Grain Collaborative, which focuses on creating a diverse regional grainshed. In our region, farmers can grow farro (also known as emmer), a drought resistant wheat that thrives in poorer soils. The hulled wheat has strong husks making it ideal for use in pasta, soups, and even beer—it’s also higher in fiber, protein, and vitamins than other wheat varieties. Visit the Collaborative website to learn about the history of grains, flavor profiles, and nutritional information.