This is an adaptation of a Cooking Light recipe; among other things, the original recipe called for pancetta and I pretty much stopped eating meat and poultry 4 years ago, and discovered around the same time that you could substitute a parmesan rind for pancetta or bacon in soup recipes, to sort of replicate that smoky, rich flavor. And after cooking, the hot, gooey rind is not only edible, but delicious! The original recipe also called for 1 cup of chopped butternut squash, and I couldn’t figure out what I would do with the remaining squash, so I’ve doubled it; freeze half for another meal.
Serves 4 adults (without doubling, or with freezing half for later).
Farro Minestrone with Brussels Sprouts, Butternut Squash and Chestnuts
- 2 cups uncooked farro (also called spelt; if you can’t find it, use barley)
- 2 TBS. olive oil
- 1 large onion, chopped
- 1 cup chopped carrot
- 2/3 cup chopped celery
- 4 garlic cloves, chopped
- 2 quarts low-sodium vegetable broth (8 cups)
- 2 cups water
- 1 cup white wine
- parmesan rind
- 1 1/2 lb. butternut squash, peeled and chopped
- 3/4 lb. brussels sprouts, quartered
- 2 cups bottled chestnuts, halved
- freshly ground black pepper
- freshly grated Parmesan cheese for serving time
Place spelt in a medium pot and cover with water by a couple inches; bring to a boil and then reduce heat to a simmer. Cook for 20 minutes, then drain and set aside.
Heat the olive oil in a large stock-pot over medium-high heat; add the onion, carrot, celery and garlic and cook, stirring occasionally, until vegetables are tender and beginning to brown, about 8 minutes.
Add the broth, water, and wine, scraping the bottom of the pan to get up any browned bits.
Add parmesan rind, squash, sprouts, chestnuts and black pepper and bring to a boil; lower the heat to a simmer and cook, stirring occasionally, for 10 minutes. Add the spelt and continue cooking for another 10 minutes. Serve with freshly grated Parmesan cheese on top.
I had some leftover sage and decided to double this recipe, freezing the second bread for another meal. If you do not have a pizza peel and baking stone, try using two baking sheets, one in the oven, and another, upside down, to slide in the dough.
- 2 tsp. yeast
- 1 cup warm water
- 3 cups bread flour
- 2 tsp. kosher salt
- 5 TBS olive oil, divided
- 12 fresh sage leaves, chopped
Combine the yeast and water in a large bowl; let sit until foamy.
Add the flour, salt, and 4 TBS olive oil.
If kneading by hand, transfer from the bowl onto a floured surface and knead until smooth and elastic, about 10 minutes. If using a standing mixer, change to the dough hook and knead on the lowest setting for 10 minutes.
Place dough in a lightly oiled bowl and cover with a damp cloth;
let rise until doubled, about 1 – 1 1/2 hours.
Turn out dough on a floured surface and gently knead in the sage leaves.
Roll out dough to a 12” circle; place on a floured-dusted pizza peel and cover again with the towel and let rise, about 45 minutes. Meanwhile, heat a baking stone in your oven, at 400, for a good 30 minutes.
Brush the dough with the remaining 1 TBS olive oil and use your finger-tips to make indentations all over the dough.
Slide the dough onto the baking stone and bake for 20 minutes, until golden. Use the peel to slide the bread out and cool.
Note: If serving this for dinner, you may want to go ahead and make two; my husband ate almost all of one focaccia as an afternoon snack!