Tuscan Farro Soup

1 small onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 sweet potato, peeled and chopped
1/2 red pepper, chopped
salt and pepper to taste
3 cloves garlic, minced
1 cup farro
1-15 oz white beans, drained and rinsed
1-15 oz fire roasted diced tomatoes or 2 cups chopped fresh tomatoes
4-6 cups water/stock/fresh tomato juice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil

Step 1: over medium heat in a deep saucepan, saute onion, celery, carrot, red pepper, garlic, pinch salt and pepper.  Add water to keep from sticking.  When veggies are softened add sweet potatoes.  Cook 5 minutes.  Add farro, tomatoes, beans, and stock/water and stir

Step 2:  Bring to a boil, adjust heat so mixture simmers steadily.  Cook until farro is tender about 30-45 minutes.  Add more liquid as needed.  Stir in parsley and basil and cook another 5 minutes.  Adjust seasoning.  Serve with vegan parm if desired.  

susan wesley