Winter Minestrone with Farro
Farro gives this minestrone a hearty but healthy taste for those winter days when a thin soup just won’t do the trick.
SERVINGS: 6 to 8
INGREDIENTS
1 cup raw farro
2 Tbsp. olive oil
1 onion, finely chopped
2 celery ribs, diced
2 carrots, diced
3 oz. thick-cut pancetta, diced
2 garlic cloves, minced
1 Tbsp. chopped fresh rosemary
1 russet potato, peeled and diced
1 26 oz. can diced tomatoes
6 cups chicken stock, plus more for thinning
1 parmesan rind
1 bunch Tuscan kale, leaves stripped from stem, and chopped (4 cups)
1 can white beans, drained and rinsed
Grated parmesan cheese, for serving
PREPARATION
In a medium saucepan, combine the farro ½ teaspoon salt and 3 cups of water. Bring to a boil and reduce to a simmer, covered, for 30 minutes. Drain and set aside.
Heat olive oil in a large pot and add the onion, celery, carrots, pancetta, garlic, and rosemary. Cook, stirring frequently until the vegetables are tender and golden brown, about 15 minutes. Add the cooked farro, potato, diced tomatoes, parmesan rind, and chicken stock. Simmer gently on medium low heat until potatoes are tender, about 15 to 20 minutes. Add kale and beans, cook for another 5 to 10 minutes. Add more stock if needed to thin to the desired consistency. Remove parmesan rind. Add salt and pepper to taste. Serve with grated parmesan.