Farro & Leek Soup

• tablespoons olive oil2
• leeks2
• gr farro1 cup
• celery1 stalk
• carrot1
• onion1
• meat stock **please do not use bullion cubes4¼ cups
• herbs - i use 1 sprig of thyme & a bay1 leaf
• parmesan cheese2 tablespoons
• salt & pepper4 servings

Instructions

1. 1

   In a heavy bottomed pot, heat olive oil on med/low heat.

2. 2

   Add in the vegetables and sweat until translucent and soft WITHOUT browning.

3. 3

   If the vegetables stick to the pan, lower the heat & add a spoonful of water.

4. 4

   Then toss in the farro, toasting with the vegetables for 1-2 minutes.

5. 5

   Add in the herbs & stock.

6. 6

   Season with salt & pepper.

7. 7

   Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.

8. 8

   You can control the consistency of the soup: to make it more 'stewy' hold back a little stock, and the contrary if you like it 'soupy,' add a bit more stock.

9. 9

   Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.