Vegetable and Farro Soup — Credit: Flavur / OpenAI

Ingredients

Preparation

1. Soak the beans for 12 hours, covered in warm water.
2. Rinse the beans. Cover them with 5 L of water; add all the vegetables and the prosciutto. Cook for 2 hours.
3. Rinse the farro twice. Drain well and add to the vegetable and bean mixture. Cook for 50 minutes over low heat, stirring often.
4. Prepare a pesto by mixing the basil, parsley, garlic, and parmesan with 4 tablespoons of extra virgin olive oil. Set aside.
5. Remove the prosciutto, cut it into dice, and return it to the soup.
6. Add the pesto. Serve with a drizzle of extra virgin olive oil.

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Soups, broths

Vegetable and Farro Soup

Name: Vegetable and Farro Soup
Prep time: 12 h
Yield: 6 servings
Cuisine: Italy
Ingredients: 5 L of water; 500 g of potatoes, diced; 2 large beet leaves, chopped; 1 large cabbage leaf, chopped; 2 leeks, chopped; 100 g of prosciutto, in thick slices; 200 g of farro; 200 g of borlotti beans; 1 tablespoon of parmesan; 2 tomatoes, diced; 1 clove of garlic; 2 zucchinis, diced; 2 carrots, diced; 1 large onion, diced; 20 basil leaves; 1 teaspoon of parsley; Extra virgin olive oil

Preparation: 12h

Servings: 6

This vegetable and farro soup represents a perfect fusion of textures and flavors. The fresh vegetables blend wonderfully with the nutty flavor of the farro, creating a comforting and satisfying dish. Cooked slowly with aromatic herbs, it releases an intoxicating aroma in the kitchen. A nutritious choice for a weekday dinner or a comforting meal on cold days.