TUSCAN FARRO SOUP
PREP TIME: 15 MINS
COOKING TIME: 50 MINS
SERVES: 6
INGREDIENTS
2 teaspoons olive oil
1 large brown onion, diced
2 cloves garlic, crushed
1 large carrot, diced
1 stick celery, diced
100g pancetta, chopped
1 teaspoon dried oregano
1 cup (200g) farro or pearled barley
400g tin cherry tomatoes
400g tin borlotti beans, rinsed and drained
500g Spud Lite potatoes, diced
2.5 litres chicken stock
Salt flakes and freshly ground black pepper
2 cups kale, roughly chopped
Grated parmesan, to serve
METHOD
Step 1
Heat olive oil in a large deep saucepan over a low heat. Add onion, garlic, carrot, celery, pancetta and oregano stirring to combine. Cover and cook for 10 minutes or until carrot is tender.
Step 2
Add farro, tomatoes, beans, potatoes and stock, stirring to combine. Increase heat to medium, bring mixture to a simmer, cover and reduced heat to medium-low. Cook for 40 minutes or until farro is plump and tender. Season with salt and pepper. Add kale, stirring until wilted.
Serve soup with parmesan on top.
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