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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | olive oil | 1 | large | Onion, chopped | 2 | stalks medium (7-1/2" - 8" long) | celery | 2 | large (7-1/4" to 8-1/2" long) | Carrots | 1 | tablespoon | garlic minced | 1 | cup | Wheatberries | 1 | cup | beans | 2 | cans | Tomatoes, red, ripe, canned (8 oz) | 6 | cups | Soup, stock, chicken, home-prepared | 1/4 | cup | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | 1. Put the oil in a large, deep pot over medium heat. When hot, add the onion, celery, carrots, a large pinch of salt, and some pepper. Cook until the vegetables are glossy and the onion is softened, 5 to 10 minutes. Add the garlic and stir; add the grain, beans, tomato, and water and stir.
2. Bring to a boil, then adjust the heat so the mixture simmers steadily. Cook until the grain and beans are tender, at least an hour, adding stock or water as necessary if the mixture becomes too thick. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding. If the beans and farro soak up all the liquid in the soup, add water to thin it out, simmer for 5 minutes, and season to taste with salt before proceeding.)
3. Stir in the parsley and the basil if you''re using it, then cook for another 5 minutes. Taste and adjust the seasoning, then serve, sprinkled with lots of Parmesan or drizzled with extra virgin olive oil. |
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