Love, love, love this soup. First off all it's delicious, it's easy, and it makes enough that I can bring it for lunch at work. I love a good lunch. I think I may have a little soup obsession going on here. Its like the very first signs of fall arrive and I'm wanting to stock up on soups. Farro is an Italian grain and one of the healthiest grains there is. It is firm and chewy and has wonderful flavor. I'm included pics with the recipe this time.
4 oz diced prosciutto
1 container cherry tomatoes
2 garlic cloves, minced
3 carrots, sliced
3 celery stalks; sliced
1 onion, chopped
1 zucchini, cut into big chucks
Kosher Salt; Pepper
3/4 cup farro
3 tablespoons Extra Virgin Olive Oil - divided
64 0z Swanson's Vegetable Broth
Heat 1 tablespoon oil in a hot pan, Add the prosciutto and sauteed for 2-3 minutes. Then add the two tablespoons of olive oil, the carrots, celery, onion, zuchini, and cherry tomatoes. Season with 1 tablespoon kosher salt and black pepper. You may wan to squish the cherry tomatoes with the back of your wooden spoon a little to get the juices out. Add the farro. Mix. Add the veggie stock and bring to a boil. After it comes to a boil, reduce to a simmer and cook 25 -30 minutes. Garnish with freshly grated parmesan cheese.