Minestrone Soup with Farro

Delicious thick minestrone using locally grown farro which is almost like a barley grain

1. 1

   Chop the onion, celery, carrots and fried in a pan with 3 tablespoons extra virgin olive oil and dried chilli.
   
   Season the potatoes cut into small pieces with the mixture turning them with a wooden spoon, add a handful of coarse salt in one litre of water and start cooking.
   
   Add the other chopped vegetables, peas, beans, more water (about 3 litres) and simmer on fairly high heat for 1 hour and a half, then whisk it all.
   
   Add 3 cups of farro washed and soaked in water for at least 3 hours, then cooked in salted water for 40 minutes, drained and seasoned by boiling the soup for 5 minutes and turning it with a spoon so it does not stick.
   
   In the dish, add a teaspoon of good olive oil and parmesan cheese crumbs.
   
   A glass of red wine and enjoy!