Farro Minestrone with Brussels Sprouts Butternut Squash and Chestnuts Recipe
Ingredients
- 1 cup uncooked spelt (farro, about 6 ounces)
- 1 tablespoon extravirgin olive oil
- 1 cup coarsely chopped onion
- 1/2 cup finely chopped carrot (about 1 small)
- 1/3 cup finely chopped celery
- 3 ounces pancetta, chopped
- 2 garlic cloves, minced
- 5 cups fat-free, less-sodium chicken broth
- 1/3 cup dry white wine
- 1 1/2 cups bottled chestnuts, halved
- 1 cup diced peeled butternut squash
- 1 cup quartered Brussels sprouts (about 5 ounces)
- 1/4 teaspoon freshly ground black pepper
- 1 cup grape tomatoes, halved
- 1 ounce shaved pecorino Romano cheese
Instructions
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