Farro & Leek Soup

Ingredients

• 2  olive oil 
• 2  leek white sliced finely
• 1 cup farro 
• 1 stalk celery diced finely
• 1  carrots diced finely
• 1  onion diced finely
• 1 liter bouillon cubes for this! there are only 3 ingredients & they should be of the highest quality possible. (vegetable or chicken stock is OK, however meat stock adds richer flavor)
• 1 leaf herbs like: thym 
• 1 leaf herbs like: thym 
• 2 tablespoons parmesan freshly grated
• 4 servings salt and pepper 

Equipment

• frying pan
• pot

Directions

1. In a heavy bottomed pot, heat olive oil on med/low heat.
2. Add in the vegetables and sweat until translucent and soft WITHOUT browning. If the vegetables stick to the pan, lower the heat & add a spoonful of water.
3. Then toss in the farro, toasting with the vegetables for 1-2 minutes.
4. Add in the herbs & stock. Season with salt & pepper.
5. Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.
6. You can control the consistency of the soup: to make it more 'stewy' hold back a little stock, and the contrary if you like it 'soupy,' add a bit more stock.
7. Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.