Add the onion, carrot, celery and garlic to the pot with the pancetta drippings and cook over medium heat, stirring, until the vegetables have softened, about 6 minutes.

Serves 6. This simmering pot is just what we need for warmth and sustenance, a nourishing, chunky soup of healthful grains, mushrooms, and Brussels sprouts.

Add the farro; stir to coat and lightly toast the grains, about 30 seconds. Add the stock, thyme and bay leaf. Bring to a boil, then reduce the heat to medium-low.

Garten’s Wild Mushroom and Farro Soup recipe calls for the pearled kind. As she explained in Make It Ahead, farro is “a whole grain that is now available in most grocery and health food stores.” ...

1 tablespoon extra-virgin olive oil. 1 medium onion, chopped. 1 medium carrot, chopped. 1 small celery stalk with leaves, chopped. 2 tablespoon chopped fresh sage ...

I used pearled farro here, which softens in 20 to 30 minutes. But any grain will work as long as you modify the cooking time accordingly. White rice will be ready in 15 to 20 minutes, while brown ...

This recipe only uses onion, carrot, celery, and cabbage, but potatoes, celery root, ... Bean and Farro Soup. 1 1/2 cups (about 1/2 pound) pinto, borlotti, or cranberry beans.

Using the sauté function, warm the oil. Add the mirepoix and stir until softened, about 2-3 minutes. Add the farro, broth, cream of mushroom soup and frozen vegetables and stir.

Directions. Cook farro according to the instructions on the package. Drain and set aside. In a large pot over medium-low heat, sauté pancetta until it has rendered its fat, about 8 minutes.

The two key ingredients are farro, which has a flavor profile suggestive of barley and hazelnuts, and cabbage, which adds a sweet edge.