Farro Soup with Chick Peas and Saffron

Incredibly, almost a year has gone by since I last posted a soup recipe. I eat soup at least once a week, no matter the season, for lunch and/or dinner, so I have no idea how this unforgivable omission happened.

Let me fix it. Let me offer you a bowl of this soup, which is filled with all good things: carrots, celery, onions, chick peas and grains, and a touch of saffron. It's a typical country soup, with plenty of possibilities for variation. I made it for dinner and am having leftovers for lunch. The soup thickens in the fridge overnight so be sure to add enough water or broth when you reheat it. Or, to change things up a bit, heat it up with just a splash of water so it’s more like a porridge and top it with a fried egg.

FARRO SOUP WITH CHICK PEAS AND SAFFRON
Makes 6 servings

Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 small yellow or red onion, diced
2 medium carrots, diced
1 clove garlic, lightly crushed
1 tablespoon chopped fresh flat-leaf parsley
1 zucchini, diced
1 yellow summer squash, diced
2 cups cooked chick peas
5 to 6 cups vegetable or chicken broth
1 cup farro, rinsed and drained
Small piece of Parmigiano-Reggiano rind (optional)
Generous pinch of saffron threads
Salt to taste

Instructions
1. Measure the oil into a Dutch oven or other heavy-bottomed pot and set over medium-low heat. When the oil is warm, stir in the onion, carrots, garlic and parsley. Cook, stirring often, until the onion is softened and the carrot is bright orange, about 7 minutes. Add the zucchini and squash and cook, continuing to stir from time to time, until the vegetables are just tender, about 10 minutes.

2. Stir in the chick peas. Cook for a few minutes, until the chick peas are heated through. Raise the heat to medium-high and pour in 5 cups of broth. Bring to a simmer and stir in the farro and 1 teaspoon salt. Toss in the Parmigiano rind. When the soup comes to a boil, reduce the heat to medium-low or low to maintain a gentle simmer.

3. Crush the saffron threads to reduce them to a powder (I use a mortar and pestle but any heavy object, including a meat pounder, will do. Spoon a little of the hot broth from the soup into a small bowl and stir in the pulverized saffron. Pour the saffron broth back into the soup pot and continue to cook at a gentle simmer, stirring from time to time, for 30 to 40 minutes, or until the farro is tender. Add another cup or so of broth, as needed, if the soup is too thick. Taste and season with more salt if you like.

4. Ladle the soup into bowls and drizzle a few drops of olive oil over each serving.

NOTE: You can make all sorts of variations to this soup. To simplify it even further, omit the zucchini and carrots and just make it about the farro, chick peas and saffron. To bolster it a bit, add a diced potato or a handful of greens. To make it "in rosso" add a cup or so of crushed tomatoes or tomato passata.