Wheat, Whole Barley, or Farro Soup

A hearty, slow-to-make soup based on any whole grain. Very Italian—Tuscan in particular—and so good with extra virgin olive oil or grated Parmesan to finish.

Servings: 4 to 6

Total Time: 2 1/2 hours or more (largely unattended)

INGREDIENTS:

• 1/4 cup extra virgin olive oil
• 1 large onion, sliced
• 2 celery stalks, chopped
• 2 carrots, chopped
• Salt and freshly ground black pepper
• 1 tablespoon minced garlic
• 1 cup whole wheat berries, hulled barley, or farro
• 1 cup dried white beans, washed, picked over, and soaked if time allows
• 1 cup chopped tomato (canned is fine; include the juices)
• 6 cups water or vegetable, chicken, or beef stock
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh basil leaves (optional)
• Freshly grated Parmesan cheese or more oil for garnish

INSTRUCTIONS:

1. In a large, deep pot, heat the olive oil over medium heat.
2. Add the onion, celery, carrots, a large pinch of salt, and some pepper. Cook until the vegetables are glossy and the onion is softened, for about 5 to 10 minutes.
3. Stir in the minced garlic.
4. Add the grain (whole wheat berries, hulled barley, or farro), dried white beans, chopped tomato, and water or stock. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cook until the grain and beans are tender, for at least an hour. Add stock or water if the mixture becomes too thick.
6. (Optional) If desired, you can refrigerate the soup at this point for up to 2 days. Reheat before proceeding. If the beans and farro soak up all the liquid, add water to thin it out, simmer for 5 minutes, and season with salt to taste before continuing.
7. Stir in the chopped parsley and basil (if using), and cook for another 5 minutes.
8. Taste and adjust the seasoning as needed.
9. Serve the soup sprinkled with lots of freshly grated Parmesan cheese or drizzled with extra virgin olive oil.

TIPS FOR FARRO SOUP:

Here are some tips to enhance your experience with Wheat, Whole Barley, or Farro Soup:

• Soaking the beans: If time allows, soak the dried white beans before adding them to the soup. Soaking helps to soften the beans and reduce cooking time. Follow the instructions on the package for soaking time and method.
• Stock options: While water works perfectly fine as a base for the soup, using vegetable, chicken, or beef stock can add more depth of flavor. Homemade stock is always a great option, but store-bought stock works well too. Choose a stock that complements the other flavors in the soup.
• Additional vegetables: Feel free to add other vegetables of your choice to the soup. Chopped zucchini, bell peppers, or kale can be great additions. Just adjust the cooking time accordingly to ensure all the vegetables are tender.
• Seasoning: Taste the soup before serving and adjust the seasoning as needed. Depending on your preference, you may want to add more salt, pepper, or even herbs like thyme or rosemary for extra flavor.
• Toppings: Besides grated Parmesan cheese or extra virgin olive oil, consider other toppings to enhance the presentation and taste of the soup. Croutons, chopped fresh herbs, or a drizzle of balsamic glaze can all add interesting elements.
• Make-ahead option: As mentioned in the recipe, you can refrigerate the soup for up to 2 days before serving. This makes it a convenient option for meal prep or when you want to plan ahead. Just remember to reheat the soup thoroughly before serving.
• Serving suggestions: Pair the soup with crusty bread or a side salad for a complete meal. It can also be served as a starter or alongside a main course.

Enjoy your Wheat, Whole Barley, or Farro Soup, and feel free to experiment with the recipe by incorporating your favorite ingredients and flavors!