Zuppa di farro

Name: Zuppa di farro
Cuisine: italian
Ingredients: 2 cups farro, rinsed and picked over; 4 cups vegetable or chicken broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 small carrot, peeled and diced; 1 small celery stalk, diced; 1/2 cup green peas, fresh or frozen; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh parsley, chopped; 2 tbsp olive oil; Salt and pepper, to taste; 1/2 cup grated Parmesan cheese, optional

MBG-eligible

Ingredients

2 cups farro, rinsed and picked over
4 cups vegetable or chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1 small carrot, peeled and diced
1 small celery stalk, diced
1/2 cup green peas, fresh or frozen
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
2 tbsp olive oil
Salt and pepper, to taste
1/2 cup grated Parmesan cheese, optional

Instructions

11. In a medium pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
22. Add the carrot and celery, and cook for another 5 minutes, stirring occasionally.
33. Stir in the farro and broth, bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender and the liquid is absorbed.
44. Stir in the peas and cherry tomatoes, and cook for another 5 minutes, or until the peas are tender.
55. Season with salt and pepper to taste. Stir in the parsley and Parmesan cheese, if using.
66. Serve hot, garnished with additional parsley, if desired.

Source: llm-generated