Add the onion, carrot, celery and garlic to the pot with the pancetta drippings and cook over medium heat, stirring, until the vegetables have softened, about 6 minutes.

Serves 6. This simmering pot is just what we need for warmth and sustenance, a nourishing, chunky soup of healthful grains, mushrooms, and Brussels sprouts.

2 tablespoons extra-virgin olive oil, plus more for serving 2 large yellow onions, chopped 1 cup peeled, diced sweet potato or winter squash Sea salt 1 tablespoon plus 2 teaspoons Madras curry ...

I went crazy for beans when I was in Tuscany in October. There’s a store in Lucca called Prospero, famous for its selection, where along with over two dozen varieties of legumes I found several ...

This warm and inviting soup is also nutrient-rich. Donate $44+ and Claim the Sun-Times Umbrella! The Hardest-Working Paper in America | ...

Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes. Stir in the tomatoes, leek, celery, carrots, kale, miso and paprika.

Yield: 10 to 12 servings 1 cup semi-pearled farro 2 1/2 tablespoons extra-virgin olive oil 1 medium fennel bulb, trimmed, thinly sliced 1 cup sliced celery, including leaves 1 cup diced yellow onio… ...

Instructions: Heat oven to 350 degrees. In a 5- or 6-quart saucepan or Dutch oven, heat the oil over medium-high heat. Add the leek, fennel, celery, carrot, parsnips and cauliflower.

This soup is equally delicious with barley instead of farro. 2 medium carrots, peeled and thinly sliced (rainbow or regular) 2 medium parsnips, peeled and thinly sliced Instructions: Preheat oven ...

Rinse the farro in a sieve, then soak in lots of water to cover overnight. Or put farro in a pot, cover with water and bring to a boil. Reduce heat and simmer 15 minutes.