Farro and Vegetable Soup
This delicious soup of Farro and Vegetables is similar to many traditional Italian vegetable minestroni, but with the addition of farro instead of pasta. Farro is a type of ancient grain used by the Romans, the word Farro refers to several different types of wheat, including spelt and more ancient forms of the grain such as Einkorn and Emmer.
As it is part of the wheat family, it contains the gluten protein, which is found in the grains wheat, barley and rye, and is most definitely not gluten-free. It does however offers a mildly chewy, nutty flavour, similar to barley and the Spelt grain which often makes it very confusing as they are quite similar.
It is best to soak the faro for at least 20 minutes before using to make the cooking time quicker. For a gluten free option you can use buckwheat, millet or quinoa and add them to the soup in the last 20 – 15 minutes.
- 3 tablespoons olive oil
- 1 brown onion, peeled and diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and finely chopped
- 2 sticks of celery, finely diced
- 1 tablespoon chopped rosemary
- 1 bay leaf
- 1 ½ cups faro you can use spelt (soaked in cold water for an hour)
- ½ cup brown lentils (you can use tinned)
- ½ cup chickpeas (soaked overnight in water) or you can use tinned
- 1.5lt vegetable stock
- Salt and pepper
- Handful of parsley
- Parmesan cheese for grating