Italian Sausage and Farro Tomato Soup

Step 1: Heat oil in a 4-quart Dutch oven (or similar) placed over medium heat. When the pan is hot, add the onion, celery, and carrots and cook, stirring often, until the veggies have softened and are beginning to brown, 5 to 7 minutes. Season generously with salt and pepper.

Step 2: Add the sausage and use a spatula to break it into small pieces. Cook, stirring occasionally, until the meat is cooked through and well browned, 5 to 7 minutes more. Add the garlic followed by the farro and stir for 2 to 3 minutes to allow the grains to lightly toast. Pour in the tomatoes and use a spatula to break them into bite-size pieces, then add the broth, beans, and Parmesan rind. Cover and let cook for 25 to 30 minutes, or until the farro is tender but still a bit chewy. In the final minutes of cooking, add in the greens. Cover and continue cooking until just wilted, about 2 minutes more.

Step 3: Serve immediately topped with Parmesan cheese and a side of garlic bread. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

NOTE: Look for pearled farro, as it will cook significantly faster than whole farro, which requires an overnight soak. If you can’t find it, pearl barley or orzo make excellent substitutes. If using orzo, reduce the simmering time to 15 to 20 minutes, or simply cook until the orzo is al dente.