Zuppa di Farro – Burlap & Barrel

Ingredients

• 3 Tbsp extra virgin olive oil + more for drizzling over the soup bowls just before serving
• 1 medium yellow onion, diced
• Salt, to taste
• 1 large stalk of celery, diced
• ½ fennel bulb, diced
• 1 large or 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 1 cup of fresh green beans cut into ½” lengths
• 1 bunch of greens, stemmed, washed and roughly chopped
• 1 Tbsp + 1 tsp of Tutto Porchetta
• ¼ tsp Red Jalapeño Chili Flakes (optional)
• 3 cups peeled and roughly chopped San Marzano tomatoes
• 7 cups of homemade chicken, pork or vegetable broth or water
• 2/3 cup farro or barley
• 1 ½ cups cooked chickpeas or cranberry beans drained of their cooking liquid
• 1 rind from a hunk of Parmigiano Reggiano cheese
• Grated Parmigiano Reggiano cheese for dusting the bowls when serving