Farro Soup
INGREDIENTS
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1 cup quick-soaked dried cranberry beans (See Notes)
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2 small onions, 1 cut in half, 1 coarsely chopped
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2 carrots, 1 whole, 1 coarsely chopped
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2 stalks celery, 1 broken in half, 1 coarsely chopped
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1 bay leaf
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1 pound potatoes, peeled and cut into ½-inch dice (3 cups)
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Salt
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1 1/3 cups farro (also called spelt, available in health food stores)
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2 teaspoons chopped garlic
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½ cup coarsely chopped leek, white part only
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4 ounces pancetta, coarsely chopped (1 cup)
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1 teaspoon finely chopped fresh sage leaves
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1 teaspoon finely chopped fresh rosemary
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½ teaspoon crushed red pepper
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¼ cup extra virgin olive oil, plus more for drizzling
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1 cup finely diced, peeled, and seeded butternut squash
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¼ cup tomato paste
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½ cup dry white wine
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¼ cup grated Parmesan cheese, for serving
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Freshly ground black pepper, for serving
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