Zuppa Di Farro E Verdure

Ingredients

• Parmesan cheese - 1/4 cup, grated (for serving)
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 6 cups
• Spinach - 2 cups, chopped
• Zucchini - 1, diced
• Tomatoes - 2, diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Farro - 1 cup

Instructions

1. Rinse the farro under cold water and set aside.
2. In a large pot, heat some olive oil over medium heat.
3. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
4. Add the diced tomatoes, zucchini, chopped spinach, farro, vegetable broth, bay leaf, thyme, salt, and pepper to the pot.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 45 minutes, or until the farro is tender.
6. Remove the bay leaf from the soup.
7. Serve the Zuppa di Farro e Verdure hot, garnished with grated Parmesan cheese.
8. Enjoy!