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Farro Soup with Celery and Parmesan
This soup is remarkably flavorful, though it’s made with just a handful of basic ingredients. It features farro, an ancient wheat grain that boasts a pleasantly chewy texture and nutty taste. Be sure to use pearled farro; the grains have had the bran removed, which speeds up the cooking. Quick-cooking barley is a great alternative to farro. To boost the umami, we first brown tomato paste, then finish the soup with a shower of grated Parmesan. If you have a Parmesan rind on hand, add it to the simmering soup to deepen the flavor.
4
Servings
1 hour
25 minutes active
Ingredients
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3
tablespoons extra-virgin olive oil
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1
medium yellow onion, halved and thinly sliced
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, celery, rosemary, ¼ teaspoon salt and ½ teaspoon pepper. Reduce to medium and cook, stirring often, until the vegetables begin to release their moisture, about 2 minutes. Reduce to medium-low, cover and cook, stirring occasionally, until the vegetables are softened but not browned, 10 to 15 minutes.
