Farro, Asparagus and Pea Soup

By ahree

Ingredients

• 1/2 cup farro
• 3 Tbs olive oil
• 1/2 cup Italian parsley
• 1/8 tsp red pepper flakes
• or up to 1/2 tsp if you like heat
• 4 garlic cloves, choped
• 8 oz new potatoes, peeled and cubed
• 4 oz arugula, stemmed and chopped
• 1 cup peas, removed from pods
• 3 asparagus spears, thinly sliced crosswise
• 4 cups vegetable stock
• sea salt and black pepper to taste
• optional: parmesan or feta cheese

Details

Adapted from vegetablematter.blogspot.com

Preparation

Step 1

1.Cover the farro with cold water and cook until tender. This will take at least an hour.
2.While farro is cooking, saute parsley, red pepper, garlic and potatoes in the olive oil until soft and golden brown, about 15 minutes.
3.Add arugula, peas, and salt and pepper to taste. Season with salt and pepper and saute a few minutes.
4.Add cooked farro and stock and bring to boil. Reduce to a simmer and cook for another 30 minutes.
5.Season with salt and pepper again, and (optional) serve topped with cheese and a pesto crostini on the side.