Farro Soup, for running the Roman Road.

Written by Stewart | 23 January 2010

That amazing running coach, Joe Vigil, wanted his runners to eat like peasants. I'm a fan of cooking with colors, which is a similar idea. I try to stick with ingredients that have been around a few thousand years. One of these is Farro, or Emmer wheat, which is a pre-modern wild wheat, now cultivated in Italy. I made a simple soup with it, adding garbanzos to make a complete protein dish. Sauteed onion & garlic, added bay leaf, fennel seed, turmeric, crushed chilis & a diluted chicken broth. Delish, IMO. Call it Roman road soup, haha.