Farro became a less popular choice for farmers because it's a low-yielding grain.
Despite this, it's still grown in the wild, as well as in a cultivated manner. Today, farro is popular in Italy, Asia, and in some areas of Europe and the Middle East.
Here is a tasty, satisfying soup starring farro and assorted vegetables.
2 Tbsp. olive oil
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves, finely minced
1 tsp. dried crushed rosemary
1 bay leaf
½ to 1 cup tomato puree
1 cup chicken or vegetable broth
3 cups water
1 (16 oz.) bag frozen whole leaf or chopped spinach, defrosted
(NOTE: 1 small bunch of well-washed, chopped kale or Swiss chard can be used in place of spinach)
1 tsp. salt
½ tsp. Aleppo red pepper, or to taste
1 cup farro, rinsed and drained
1 can small white beans, rinsed and drained (optional)
1. In a large pot, heat olive oil over medium heat. Add the carrots, celery, onion, garlic, rosemary and bay leaf. Sautė until vegetables begin to soften, about 7 minutes.
2. Add tomato puree, broth, water, spinach, salt and pepper; bring to a boil.
3. Stir in farro, and the white beans, if using. Bring to a second boil, partially cover pot; reduce heat to medium-low.
4. Simmer for about 40 minutes until farro is tender but not mushy. Add more water, if necessary. Discard bay leaf. Let stand for about 5 minutes before serving.
5. Ladle soup into serving bowls and garnish with parsley and/or basil.