Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts

Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 5 cups fat-free, less-sodium chicken broth
  • 1 ounce shaved pecorino Romano cheese
  • 1 cup quartered Brussels sprouts (about 5 ounces)
  • 1 tablespoon extravirgin olive oil
  • 1 ½ cups bottled chestnuts, halved
  • 2 garlic cloves, minced
  • + 8 more ingredients
    • 1/3 cup finely chopped celery
    • 1 cup uncooked spelt (farro, about 6 ounces)
    • ½ cup finely chopped carrot (about 1 small)
    • 1 cup diced peeled butternut squash
    • 1/3 cup dry white wine
    • 1 cup grape tomatoes, halved
    • 1 cup coarsely chopped onion
    • 3 ounces pancetta, chopped

Place spelt in a large saucepan. Cover with water to 2 inches above spelt; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain; set aside. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, pancetta, and garlic; sauté 8 minutes or until mixture is ve...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network