FARRO SOUP

6-8 oz farro
A small bunch of parsley
1 cup plum tomatoes, chopped & seeded
Some fresh basil
A few sprigs of thyme
3 ounces of pancetta
Olive oil
Grated Parmesan cheese
Salt & pepper to taste
2 cloves garlic
1 quart hot broth
1 onion, finely sliced

Wash farro well, picking out pebbles and bad grains, and soak it for at least 8 hours or overnight. Mince the pancetta and sauté it in 2 tablespoons of olive oil, together with the thyme, onion, and garlic cloves. When the mixture has browned, remove and discard the garlic, and stir in the chopped tomatoes, parsley and basil. Cook for a few minutes, then stir in the hot broth, and once the pot comes to boil, the farro. Simmer for about 2 hours or until the farro is done (taste the grain), stirring often, and check the seasoning at the end. Serve warm with olive oil and grated cheese.

Makes 4 servings.