Ingredients:

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• 3/4 c farro

• 1 (32 oz) carton chicken broth

• 1 (12 oz) bag frozen mixed vegetables 

• 4 tbsp extra virgin olive oil

• 1/2 medium onion, chopped

• 1 tbsp tomato paste

• 1 large or 2 small Parmesan rinds, diced small

• Salt and pepper to taste

• Grated cheese, optional

Directions:

1. Bring a large pot of salted water to a boil. 

2. Add the rinsed farro. 

3. Cook until al dente (25 to 30 minutes from when it comes to a boil).

4. While the farro is cooking, add the olive oil and chopped onion to a separate soup pot. 

5. Sauté on medium heat until onion is soft and translucent.

6. Add tomato paste and stir for a few seconds.

7. Add frozen vegetables.

8. Stir for a few more seconds.

9. Add chicken broth and diced Parmesan rinds. 

10. Bring to a slow boil.

11. Cover pot and allow the vegetables to cook Al dente.

12. Be careful NOT to overcook them.

13. Drain farro, retaining 2 cups of cooking water.

14. Add the cooked farro and cooking water to the soup pot.

15. Add salt and pepper to taste.

16. Continue cooking for a couple more minutes to allow the flavors to come together. 

17. Serve hot, sprinkled with grated cheese and freshly ground pepper.

Tips:

These directions are for regular, dry farro. Please refer to package directions if you’re using part-cooked or pearled farro.

I use organic frozen vegetables when making my minestrone.

You may add 1/2 cup of cooked beans to the veggie mix.

If you do not have and/or cannot find Parmesan rinds, substitute with grated cheese to taste.

I use farro for extra flavor and nutrients but you may substitute the farro with rice or any small pasta.