Summer Tomato and Basil Soup With Farro

• 3/4 cup farro
• 2 tablespoons extra-virgin olive oil, more for garnish
• 1 small yellow onion, chopped
• Sea salt
• 4 garlic cloves, finely chopped
• 3 1/2 pounds tomatoes, peeled and coarsely chopped, with their juice
• 1/2 cup chopped or torn basil leaves
• 4 1/2 cups vegetable broth
• Black pepper
• Grated Parmigiano-Reggiano (optional)

1. Cook farro in a rice cooker according to manufacturers instructions for brown rice, about 30 minutes.
2. Clean the cooker, add 2 tablespoons of olive oil and set to cook.
3. Add onion and a pinch of salt, then close lid.
4. Stir every 5 minutes or so, until onions begin to brown, about 20 minutes.
5. If cooker clicks to warm, reset it to cook.
6. Add garlic and cook 3 to 4 minutes.
7. Add tomatoes with their juice, basil and a teaspoon of salt.
8. Stir, close lid and cook 30 minutes.
9. Add farro and thin with broth until soupy.
10. Close lid and simmer another 15 minutes.
11. Season with salt and pepper.
12. Serve with a generous drizzle of olive oil and, if desired, cheese.

farro, extravirgin olive oil, yellow onion, salt, garlic, tomatoes, basil, vegetable broth, black pepper

Taken from cooking.nytimes.com/recipes/1013248 (may not work)