- 2 cups chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, grated
- Pinch of crushed red pepper
- 2 cups diced garden tomatoes
- 2 tablespoons slivered basil
- 2 cups cooked (al dente) farro
- Coarse salt
- Chopped fresh rosemary
- 1/3 cup grated Parmesan
- Freshly ground black pepper
1. Pour the broth into a small saucepan and heat to a boil; reduce heat and keep warm over low heat.
2. Heat the oil in a large wide saucepan or deep sauté pan over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and crushed red pepper and cook 1 minute. Add the tomatoes, half of the basil, the farro and about ½ cup of the hot broth.
3. Cook, over medium heat, uncovered, stirring occasionally adding the remaining broth in ½ cup additions as farro absorbs the previous addition. Keep adding the broth until the farro is tender, but still has a bit of bite, about 15 minutes. You may not need all of the broth. The mixture should be the consistency of risotto, neither soupy nor pilaf like.
4. Stir in the grated cheese and the remaining basil until well blended. Season to taste with salt and pepper. Ladle into soup bowls and top with shaved Parmesan.
Makes 4 servings
Inspired by Fresh & Fast Vegetarian by Marie Simmons