In Italy, they serves a version of this soup in their enoteca (wine bar) at lunchtime. Serve it with crusty breads, a salumi platter, pecorino cheese, and a hearty Italian red wine, such as Sagrantino.
SERVES 8
INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 1 large sweet onion, such as Vidalia, finely chopped
- 3 medium carrots, coarsely chopped
- 4 celery stalks (including the leaves), coarsely chopped
- 3 fresh sage leaves, finely chopped
- 1 ½ cups farro
- 8 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the onion, carrots, celery, and sage and sauté for 2 minutes to soften the onion.
- Stir in the farro and toss to combine with the vegetables.
- Stir in the stock and drizzle with the remaining tablespoon of oil.
- Lock the lid in place and cook at high pressure for 12 minutes.
- Release the pressure naturally and remove the lid, tilting it away from you to avoid the escaping steam.
- Taste the soup for seasoning and add salt and pepper to taste.
- Serve the soup immediately.
