This post is in partnership with Bob’s Red Mill.
Since March, pasta has become increasingly harder to source at some of the local grocery stores. This has led to an increase in making pasta in some areas but in other areas, I’ve started adapting some of my most-used recipes that call for pasta. In this case, it was using the base for pasta e ceci and pulling a bit of inspiration from Zuppa di ceci e farro.
Bob’s Red Mill Organic Farro
I like using Bob’s farro for this recipe since it’s a pearled version- the cooking time is much than if using whole grain farro. The farro cooks while prep and cooking of the other ingredients in the soup are done. It still takes about 45 minutes, but it’s one of my favorite dinners (as long as I have good bread to eat with it).
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