Meals Matter

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Contributed By: EatingWell
Recipe by: Judith Barrett, Photo by: Ken Burris

Hearty and satisfying enough to be a main course, this soup is made with an Italian grain called farro, an ancestor of modern wheat. It cooks into a luscious, creamy consistency very much like barley (a fine substitute) in just 30 to 45 minutes.

Ingredients

1 tbsp Extra-virgin olive oil

1 Medium onion, finely chopped

1 Medium carrot, finely chopped

1 stalk Celery, finely chopped

1/3 cup Loosely packed fresh flat-leaf parsley, chopped

2 tsps Finely chopped fresh basil

1 clove Garlic, minced

1 14 1/2 ounce Can diced tomatoes (not drained)

4 cups Chicken broth, homemade or reduced-sodium canned

1/2 cup Farro or pearl barley

1 14 1/2 ounce Or 19-ounce can cannellini beans, rinsed

Freshly ground pepper to taste

2 tbsp Freshly grated Parmesan cheese

Preparation

1. Heat oil in a 4 to 6 quart Dutch oven or soup pot over medium-high heat. Add onion, carrot, celery, parsley, basil and garlic; cook, stirring often, until the onion and carrot begin to soften, 3 to 4 minutes. Add tomatoes and broth; increase heat to high and bring to a boil. Add farro (or barley) and beans. Season with pepper.

2. When the soup returns to a boil, reduce heat to medium-low and simmer, stirring occasionally, until the grain is tender, 30 to 35 minutes for farro or 40 to 45 minutes for barley. Sprinkle each serving with cheese.

Cook's Notes

Farro is available in many specialty-food stores.

Vegetarians can substitute vegetable broth for chicken broth.

This soup will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Reheat on the stovetop, adding enough broth or water to achieve desired consistency.

Reprinted with permission of EatingWell, The Magazine of Food & Health

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