Zuppa de Farro

Ingredients

• 4 cups chicken broth organic swanson® (Regular, Natural or Certified )
• 4 ounces deli ham chopped
• 1 tablespoon basil leaves fresh chopped
• 2 cloves garlic minced
• 0.3 teaspoon ground pepper black
• 1 small onion sliced
• 1.1 cups pearl barley whole uncooked
• 2 medium plum tomatoes chopped
• 1 teaspoon thyme leaves dried crushed

Equipment

• bowl
• pot
• sieve

Directions

1. Place the farro in a large bowl.
2. Add water to cover and let soak for 1 hour.
3. Drain the farro in a strainer.
4. Place the farro and 8 cups of water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes.
5. Drain and set aside.
6. Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned.
7. Add the farro, broth, tomatoes, basil and black pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes.
8. Serve with the cheese, if desired.