It’s soup season. Time for something hearty and warming and stick-to-your-bones-y. And that means it’s time for farro. One of the oldest cultivated grains and packed with nutritional value, farro is found in the bulk section at your local grocery store.
Pulse the onion in a food processor until it’s finely chopped. Then put it in a medium bowl. Do the same with the fennel, carrot and celery.
Heat 2 T olive oil in a large pot. Add 3 oz pancetta, cut into 1/4″ pieces, and stir over medium heat until golden brown – about 3 minutes. Add 1 cup farro and cook, stirring often, until the grains are noticeably darker – about 3 minutes. Add the onion mixture and 2 chopped garlic cloves and season with salt and pepper. Cook until the vegetables are softened – 6 to 8 minutes. Then add 1 T tomato paste and red pepper flakes. Cook about 1 minute, until the paste is slightly darkened.
Add 12 cups of broth to the pot and bring to a boil. Turn the heat down and simmer until the farro is partially tender – about 70 minutes. Stir in the kale and 15-oz can of beans, and stir until the kale is wilted and the beans are warmed through.
Serve topped with parmesan.
- 1 medium onion, chopped
- 1 small fennel bulb, cored and chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 T olive oil
- 3 oz pancetta, cut into 1/4″ pieces
- 1 cup farro
- 2 garlic cloves, chopped
- 1 T tomato paste
- 3/4 tsp crushed red pepper flakes
- 12 cups low-sodium chicken broth
- 1 bunch tuscan kale, leaves torn into bite size pieces
- 15-oz can cannellini beans, rinsed
- Parmesan cheese for topping