Creamy Farro Soup


3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion
2 carrots
1 celery rib
2 garlic cloves
8 cups chicken stock (sub vegetable if you’d like)
2 cans white cannellini beans
1 cup farro
2 teaspoons salt
black pepper
3 sprigs fresh thyme
1 lemon, sliced into wedges

1. Pulse onion, carrots, celery, and garlic in a food processor until finely chopped.
2. Heat oil in a heavy soup pot over moderate heat until hot but not smoking, then cook vegetables stirring occasionally, until softened, about 10 minutes.
3. Stir in 4 cups stock and 1 can drained beans. Scrap all the brown bits off the bottom. Transfer soup to a blender and blend until smooth. Return to the pot.
4. Add remaining stock, salt, pepper, and thyme bundle. Bring to a boil, add farro, reduce to a simmer, and cook until tender, about 30 minutes.
5. Once farro is tender, add final drained beans to heat through, taste for seasoning, and remove thyme sprigs. Add some water if the soup looks too thick. If the soup sits for next day leftovers it will thicken up so add additional water when reheating. Serve with lemon wedges and an extra drizzle of olive oil.

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