Farro & Leek Soup

Ingredients: 2-3 glugs or tablespoons olive oil,2 leeks, white parts only, sliced finely,1 cup or 150 gr farro,1 stalk of celery, finely diced,1 carrot, finely diced,1 onion, finely diced,1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor) **Please do not use bullion cubes for this! There are only 3 ingredients & they should be of the highest quality possible.,herbs – I use 1 sprig of thyme & a bay leaf,2 tablespoons Parmesan cheese, freshly grated,salt & pepper
Instructions:

1. In a heavy bottomed pot, heat olive oil on med/low heat.
2. Add in the vegetables and sweat until translucent and soft WITHOUT browning. If the vegetables stick to the pan, lower the heat & add a spoonful of water.
3. Then toss in the farro, toasting with the vegetables for 1-2 minutes.
4. Add in the herbs & stock. Season with salt & pepper.
5. Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.
6. You can control the consistency of the soup: to make it more 'stewy' hold back a little stock, and the contrary if you like it 'soupy,' add a bit more stock.
7. Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.

Source