Start to finish: 1 hour (25 minutes active)
Servings: 4
This soup is remarkably flavorful, though it’s made with just a handful of basic ingredients. It features farro, an ancient wheat grain that boasts a pleasantly chewy texture and nutty taste. Be sure to use pearled farro; the grains have had the bran removed, which speeds up the cooking. Quick-cooking barley is a great alternative to farro. To boost the umami, we first brown tomato paste, then finish the soup with grated Parmesan. If you have a Parmesan rind on hand, add it to the simmering soup to deepen the flavor.
3 tablespoons extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
4 medium celery stalks, thinly sliced
1 teaspoon dried rosemary OR dried thyme
Kosher salt and ground black pepper
2 tablespoons tomato paste
1 cup pearled farro OR quick-cooking barley
1-inch piece Parmesan rind (optional), plus 2 ounces Parmesan cheese, finely grated (1 cup)
2 quarts low-sodium chicken broth OR vegetable broth
In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, celery, rosemary, ¼ teaspoon salt and ½ teaspoon pepper. Reduce to medium and cook, stirring often, until the vegetables begin to release their moisture, about 2 minutes. Reduce to medium-low, cover and cook, stirring occasionally, until the vegetables are softened but not browned, 10 to 15 minutes.
Add the tomato paste and cook over medium-high, stirring, until the paste browns and slightly sticks to the pan, about 2 minutes. Add the farro and stir until the grains are well combined with the paste. Add the Parmesan rind (if using) and the broth. Bring to a simmer, then reduce to medium and simmer, uncovered, stirring once or twice, until the farro is tender with a little chew, 25 to 30 minutes.
Off heat, remove and discard the Parmesan rind (if used). Taste and season with salt and pepper. Serve sprinkled with the Parmesan and a generous grind of pepper.
Optional garnish: Basil pesto