Farro Minestrone - Farro Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 tablespoon olive oil
• 3 ounces pancetta, minced (⅔ cup)
• 1 medium onion, minced (1¼ cups)
• 2 tablespoons tomato paste
• 1 quart Rich Homemade Chicken Stock, simmering
• 2 cups spring or filtered water
• 4.5 ounces (¾ cup) dried cannellini beans, covered with 2 inches of water and soaked overnight
• 1 Turkish bay leaf
• 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
• 1 (2-ounce) chunk Parmesan Reggiano, with rind attached
• 4 ounces (⅔ cup) Anson Mills Farro Piccolo
• 2 slender carrots, peeled and sliced into ¼-inch rounds (1 cup)
• 3 celery ribs, diced (1 cup)
• About 1½ pounds butternut or buttercup squash, peeled, seeded, and cut into 1-inch cubes (2 cups)
• ½ small Savoy cabbage (about 9 ounces), halved, cored, and cut crosswise into ½-inch thick slices (3 cups)
• 4 ounces baby spinach, washed, dried, and stemmed (6 cups, loosely packed)
• ¼ cup red wine
• Fine sea salt
• Red pepper flakes
• 3 medium garlic cloves, peeled
• 1 ounce (1 cup, firmly packed) fresh basil leaves
• ½ ounce Parmesan Reggiano, grated (2 tablespoons)
• 2.5 ounces (⅓ cup) extra-virgin olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper