1/4 cup of Farro
1 cup of diced Parsnips
A pinch of chile flakes
1/2 Onion, diced
5 cloves of Garlic, sliced
1/2 bunch of Kale, de-stemmed and cut into 1/2 ribbons
1 cup of cooked Canario Beans
A shower of Parmigiano Reggiano
1 quart of Chicken Stock
Salt & Pepper
Heat a few glugs of olive oil in your soup-cooking-pot over medium-high heat. When the oil is hot, add the garlic and onions and cook them for about 5 minutes—until the onions are transluscent and the garlic is starting to color a bit. Turn the heat down to medium.
Add the chicken stock and farro to the pot and continue to cook over medium heat. When the farro is still al dente but nearly cooked (after about 20 minutes), add the beans and parsnips.
When the farro and the parsnips are cooked through (you want them to be soft, but not mushy), turn the heat down and add the kale. Cook for about 7-10 more minutes. Finish with a drizzle of olive oil, a shower of parm, a pinch of chile flakes. Eat with a nice slice of crusty bread, slathered with some good quality butter. (Obviously!)