Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts

Name: Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 142 grams cup quartered Brussels sprouts (about; 237 milliliters diced peeled butternut squash; 118 milliliters finely chopped carrot (about 1 small); 79 milliliters finely chopped celery; 355 milliliters bottled chestnuts, halved; 79 milliliters dry white wine; 1 Tbsp extravirgin olive oil; 1 liters fat-free, less-sodium chicken broth; 2 garlic cloves, minced; 237 milliliters grape tomatoes, halved; 237 milliliters coarsely chopped onion; 85 grams pancetta, chopped; 28 grams shaved pecorino Romano cheese; 237 milliliters uncooked spelt (farro, about 6 ounces)

Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts might be just the soup you are searching for. This recipe serves 6. One serving contains 327 calories, 11g of protein, and 11g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have spelt, onion, butternut squash, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Spelt

Water

Equipment you will use

Sauce Pan

Drain; set aside.

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, carrot, celery, pancetta, and garlic; saut 8 minutes or until mixture is very fragrant and beginning to brown. Stir in broth and wine, scraping pan to loosen browned bits.

Ingredients you will need

Pancetta

Carrot

Celery

Garlic

Broth

Onion

Wine

Equipment you will use

Frying Pan

Add chestnuts, squash, Brussels sprouts, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in spelt and tomatoes; cover and cook 10 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle evenly with cheese.

Ingredients you will need

Brussels Sprouts

Chestnuts

Tomato

Cheese

Pepper

Squash

Spelt

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 142grams

cup quartered Brussels sprouts (about 237milliliters

diced peeled butternut squash 118milliliters

finely chopped carrot (about 1 small)79milliliters

finely chopped celery 355milliliters

bottled chestnuts, halved 79milliliters

dry white wine 1Tbsp

extravirgin olive oil 1liters

fat-free, less-sodium chicken broth 2

garlic cloves, minced 237milliliters

grape tomatoes, halved 237milliliters

coarsely chopped onion 85grams

pancetta, chopped 28grams

shaved pecorino Romano cheese 237milliliters

uncooked spelt (farro, about 6 ounces)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Tenuta di Nozzole La Forra Chianti Classico Riserva. It has 4.3 out of 5 stars and a bottle costs about 34 dollars.