Tuscan Farro Soup with Beans and Salt Pork

Updated at: Fri, 04 Oct 2024 16:28:18 GMT

Step 1

In a large pot over medium heat, cook the diced salt pork until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy bits with a slotted spoon and set aside, leaving the fat in the pot.

Step 2

In the rendered fat, add onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.

Step 3

Add garlic and rosemary, cook for another minute until fragrant.

Step 4

Stir in the rinsed farro and beans, coating them with the vegetable mixture.

Step 5

Add diced tomatoes, chicken broth, and Parmesan rind (if using). Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until farro is tender.

Step 6

Add chopped kale or spinach and cook for an additional 5 minutes until wilted.

Step 7

Remove Parmesan rind if used. Stir in fresh parsley and lemon juice or vinegar.

Step 8

Taste and season with salt and pepper as needed, keeping in mind that the salt pork will have added saltiness to the soup.

Step 9

Serve hot, garnished with the reserved crispy salt pork bits and sprinkled with grated Parmesan cheese if desired.

0 liked

0 disliked