by Jess Thomson
Serves 6 to 8 | Prep time: 1 hour
From Edible Seattle March/April 2009
Look for farro, also known as emmer wheat, in the rice or pasta section of your supermarket, or buy Washington-grown farro from Bluebird Grain Farms (bluebirdgrainfarms.com).
For a vegetarian stew, skip the pork, and add all the oil at the beginning.
1 pound pork shoulder, chopped into 1″ stew pieces
Salt and freshly ground pepper
2 tablespoons olive oil, plus more for serving1 large onion, chopped
2 stalks celery, chopped
5 carrots, peeled and chopped into half moons
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
1 1/2 cups dry white wine
8 cups chicken stock
1/2 cup farro
1 cup white beans, soaked overnight
1 bunch red chard (about 3/4 pound), chopped into 1″ pieces
1/2 cup chopped fresh parsley
Grated Parmesan cheese, for serving
Heat a large, heavy pot over medium-high heat. Season the pork pieces with salt and pepper. When the pot is hot, add 1 tablespoon of the oil, then add the pork and cook until browned on all sides, turning pieces only when they release easily from the pan. Transfer to a plate and set aside.
Add the remaining tablespoon of oil to the pan, then add the onion, celery, and carrots. Cook, stirring occasionally, for 10 minutes, scraping any brown bits off the bottom of the pan. Add garlic, thyme, rosemary, and tomato paste, season with salt and pepper, and stir for a minute or two. Add the white wine, and cook for 3 minutes. Add the stock, and bring to a simmer.
Add the farro, beans, chard, and reserved pork, and cook at a bare simmer, covered, at least 1 hour and up to 3, until the farro, beans, and pork are tender. Before serving, stir in the parsley, and season to taste. Serve the soup in big bowls with hunks of bread, garnished with Parmesan cheese and a swirl of good olive oil.