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Farro like barley does take a bit of simmering to get the grain to a nice barely al dente or a softer texture. I put the farro on and then do the veggie cutting for base while it simmers a bit before the base is added.
To lighten soup fat wise I used a pork and chicken kielbasa instead of the slightly fattier all pork variety. You still get the porky flavor and just enough fat to be able to sauté the vegies.
Farro, Sausage and Spinach Soup
Ingredients:
- 64 oz chicken broth
- 1 1/2 lb smoked kielbasa style sausage
- 10 oz bag baby spinach
- 1 c farro
- 2 carrots
- 2 stalks celery
- 1 large sweet onion
- 1 bay leaf
- 4-5 sprigs of fresh thyme
- salt to taste
- pepper to taste
Rinse farro in a colander or sieve. Add to large stock pot and 32 ounces of the chicken broth. (I use unsalted broth from Swanson). Bring to boil and reduce to simmer.
Slice carrots into 1/4" coins. Slice celery to 1/4" slices. Dice the onion in 1/4" dice. Slice sausage into scant 1/2" coins. In a nonstick sauté pan add the sausage and sauté until lightly browned, about 5 minutes. Add onion, carrot and celery. Sautee until onions become translucent about 4-5 minutes. Pour in remaining 32 ounces of broth to deglaze pan and bring to boil. Once at a boil pour into stock pot with the simmering grain. Taste for seasoning and add salt and pepper to taste.
Tie with kitchen string the thyme sprigs and bay leaf. Add to the stock pot. Simmer 30 minutes until farro is tender.
Remove the herb bundle. Stir in spinach in small batches until incorporated into the soup. Simmer 5 minutes until the spinach as been completely wilted.
Serve up in soup bowls and garnish with seasoned croutons and a sprinkling of grated parmesan.
