Ingredients:
½ cup dried farro
1 medium carrot, chopped
1 rid celery, chopped
1 small red onion, diced
2 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
2 cups vegetable broth
1½ cups cubed butternut squash
1 cup chopped Swiss chard leaves
2-3 large tomatoes, seeded and diced
1 teaspoon dried sage
One 15-ounce can cannellini beans, drained
Grated Parmesan cheese
Sea salt and freshly ground pepper
Directions:
1. In a bowl, soak the farro in cold water for 4-8 hours. Drain and set aside.
2. Whirl the carrots, celery, and onions in a small food processor until finely chopped.
3. In a small Dutch oven or large saucepan, heat the oil over medium-high heat. Add the carrot, celery, and red onion mix and sauté until golden, about 3 minutes. Mix in the parsley.
4. Add the broth, squash, chard, tomato, sage, soaked farro, and 4 cups water. Bring the liquid to a boil, reduce the heat and simmer, covered, until the vegetables are al dente and the farro is soft, about 20 minutes. Add the cannellini beans, and cook until they are heated through, about 10 minutes. Season to taste with salt and pepper.
5. Divide among soup bowls, and pass the grated Parmesan on the side. Cool any remaining soup and refrigerate for up to 4 days. Reheat covered.
Serves 8