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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
4 tablespoons olive oil |
1 medium onion, diced |
3 carrots, tops trimmed & diced |
3 stalks celery, diced |
4 garlic cloves, peeled & minced |
1 (14 ounce) can chopped tomatoes |
1 1/2 cups fresh peas |
1 1/2 cups fresh fava beans, removed from pods & peeled |
1 1/2 cups cracked farro |
salt & pepper |
1 teaspoon dried oregano |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh basil |
vegetable broth or water |
grated pecorino cheese or parmesan cheese |
extra virgin olive oil |
Directions:
1. In a heavy stock pot, heat the olive oil and saute the onion, carrot, celery, and garlic for about 5 minutes on medium heat.
2. Add the chopped tomatoes, peas, fava beans, farro, oregano, parsley, and basil.
3. Add enough water or broth to cover by about 1 to 1 1/2 inches.
4. Bring the pot to a boil, then reduce the heat to a simmer and cook for about 30 to 40 minutes or until the vegetables and faro are tender adding additional water or broth if needed.
5. Garnish with grated pecorino or parmesan cheese extra virgin olive oil.
6. Serve hot.
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