SUMMER TOMATO AND BASIL SOUP WITH FARRO

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Summer Tomato and Basil Soup With Farro image

Provided by Kim Severson

Categories     dinner, lunch, weekday, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 10

3/4 cup farro
2 tablespoons extra-virgin olive oil, more for garnish
1 small yellow onion, chopped
Sea salt
4 garlic cloves, finely chopped
3 1/2 pounds tomatoes, peeled and coarsely chopped, with their juice
1/2 cup chopped or torn basil leaves
4 1/2 cups vegetable broth
Black pepper
Grated Parmigiano-Reggiano (optional)

Steps:

  • Cook farro in a rice cooker according to manufacturer's instructions for brown rice, about 30 minutes.
  • Clean the cooker, add 2 tablespoons of olive oil and set to "cook." Add onion and a pinch of salt, then close lid. Stir every 5 minutes or so, until onions begin to brown, about 20 minutes. If cooker clicks to "warm," reset it to "cook."
  • Add garlic and cook 3 to 4 minutes. Add tomatoes with their juice, basil and a teaspoon of salt. Stir, close lid and cook 30 minutes.
  • Add farro and thin with broth until soupy. Close lid and simmer another 15 minutes. Season with salt and pepper. Serve with a generous drizzle of olive oil and, if desired, cheese.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 1 gram, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1102 milligrams, Sugar 9 grams

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