Tuscan Farro Soup By NYT Cooking

Author: Mark Bittman

Time: 1 1/2 hours
Yield: 4 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/1845-tuscan-farro-soup

INGREDIENTS

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Parmesan

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