La Minestra Povera di Farro, Vegetarian Version

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* Exported from MasterCook Mac *

 

La Minestra Povera di Farro (Poor Man's Farro Soup), Veg.

 

Recipe By : Luciano Migliolli, in Il Farro e le sue Ricette

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1/4 pound farro whole grains

2 quarts water

2 cloves garlic

2 bay leaves

3/4 cup whole milk *

4 large potatoes

1 carrot

1 onion -- minced

1 stalk celery -- minced

2 tablespoons tomato sauce (heaping Tbsp)

1/4 pound Smart Deli Stick ** -- optional

 

Prepare the farro: Wash it well, picking out impurities such as bits of

chaff, pebbles, or bad grains, and soak it for at least 8 hours. Once it

has soaked set it to cook with all the remaining ingredients except the

potatoes and the milk. After 2 1/2 half hours add the potatoes and cook

a half-hour longer, then check seasoning. Mash the potatoes and stir the

milk into them, then return the mixture to the pot and serve piping hot.

Be sure to stir frequently lest the soup will stick and burn.

 

Serves 4.

 

Source: Luciano Migliolli, in " Il Farro e le sue Ricette "

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 239 Calories; less than one gram

Fat (2% calories from fat); 6g Protein; 55g Carbohydrate; 0mg

Cholesterol; 45mg Sodium

 

NOTES : This is from the rugged Apennines that separate Emilia-Romagna

from Tuscany -- an area that was often isolated for months on end during

the winter before the advent of railroads and asphalt.

 

Comments by Eruna:

* I replace the whole milk either with skim milk or soy milk

** The original recipe calls 1/4 pound of pancetta. I have changed that

to a product from Lightlife, Smart Deli Sticks. If you happen to have an

other similar product at home, by all means, go ahead and use that, or

omit the item.

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