Zappa Di Farro

Hearty Italian soup that was passed on to me from my mother, who had it given to her by my sister, Randi – pair it with crusty bread – YUM!!

Ingredients

8 oz. semi pearl Farro (it's like barley)
4 oz. pancetta (Italian bacon)
1 large onion - finely chopped
1 large leek - finely chopped
3 garlic cloves - sliced
3 sage leaves
1 tbsp. fresh thyme
1 handful fresh flat leaf parsley - chopped
2 handfuls of fresh basil - chopped
2 bay leaves
8 oz. tomatoes, tinned
2 oz. dry white wine
4 pts. Vegetable stock (no salt added)
3 tbsp. precorino cheese - finely grated
4 tbsp. Olive oil
1 tbsp. Extra Virgin Olive oil
Kosher or Himalayan Pink salt to taste
Fresh ground black pepper to taste

Instructions

1) In a large soup pan heat 4 tbsp. of the oil and sautée garlic for 2 mins.

2) Add onion; leek; pancetta; salt; sage; thyme and sauté for 10 minutes.

3) Add the tomatoes and mix well. Cook a further 5 mins.

4) Stir in the Farro and pour in the wine. Let it half evaporate.

5) Pour in the vegetable stock and simmer for 1 hour with the lid on.

6) When Farro is cooked, remove the pan from the heat and add the parsley and basil. Season to taste. Stir in the pecorino and let it rest for 5 mins.

7) Serve soup warm with a drizzle of the extra Virgin Olive oil on top - just a wee bit. Enjoy!!