Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spelt (called farro in Italy) is an ancient, unhybridized form of wheat that adds fiber to this soup. Ingredients:
1 cup uncooked spelt (farro, about 6 ounces) |
1 tablespoon extravirgin olive oil |
1 cup coarsely chopped onion |
1/2 cup finely chopped carrot (about 1 small) |
1/3 cup finely chopped celery |
3 ounces pancetta, chopped |
2 garlic cloves, minced |
5 cups fat-free, less-sodium chicken broth |
1/3 cup dry white wine |
1 1/2 cups bottled chestnuts, halved |
1 cup diced peeled butternut squash |
1 cup quartered brussels sprouts (about 5 ounces) |
1/4 teaspoon freshly ground black pepper |
1 cup grape tomatoes, halved |
1 ounce shaved pecorino romano cheese |
Directions:
1. Place spelt in a large saucepan. Cover with water to 2 inches above spelt; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain; set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, pancetta, and garlic; sauté 8 minutes or until mixture is very fragrant and beginning to brown. Stir in broth and wine, scraping pan to loosen browned bits. Add chestnuts, squash, Brussels sprouts, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in spelt and tomatoes; cover and cook 10 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle evenly with cheese.
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