Tuscan Sausage and Farro Soup with Herb Butter Toasts

Ingredients

• 1 Carrots
• ½ Yellow Onion
• 1 Roma Tomato
• 1 tsp Italian Seasoning
• 9 oz Italian Chicken Sausage
• 1½ oz Tomato Paste
• ½ cup Farro
• 2 Chicken Stock Concentrate
• 1 Ciabatta Bread
• ¼ cup Parmesan Cheese
• 1½ tbsp Butter
• 3 tsp Olive Oil
• Salt
• Pepper

Steps

1. 1Mark step 1 done

   Wash and dry all produce. Peel carrot, then finely chop. Halve onion; peel and finely chop one half (use the other as you like). Core and finely chop tomato.

2. 2Mark step 2 done

   Place 1½ TBSP butter in a small microwave-safe bowl. Microwave until just soft, about 10 seconds (do not melt). Stir in ¼ tsp Italian seasoning. Season with salt and pepper.

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3. 3Mark step 3 done

   Heat a drizzle of olive oil in a medium pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, about 5 minutes. Add a large drizzle of olive oil, then stir in carrot, onion, and a large pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes.

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4. 4Mark step 4 done

   Stir remaining Italian seasoning into pot. Cook until fragrant, 30 seconds. Stir in tomato and tomato paste. Cook, stirring, until well combined, about 1 minute. Stir in farro, stock concentrates, a few big pinches of salt, and 3 cups water (5 ½ cups for 4 servings). Cover and bring to a boil, then reduce heat to medium low. Simmer 10 minutes, then uncover pot and simmer until farro is tender, about 5 minutes more.

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5. 5Mark step 5 done

   Meanwhile, halve ciabatta (as if you were making a sandwich). Toast in toaster or toaster oven until golden. Spread with herb butter, then halve toasts diagonally.

6. 6Mark step 6 done

   Stir half the Parmesan into soup. Season soup with salt and pepper to taste. Divide between bowls, then garnish with remaining Parmesan. Serve with toasts on the side.