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Ingredients
US|METRIC
11 SERVINGS
- 1 Tbsp. extra-virgin olive oil
- 1 onion (medium, chopped)
- 1 stalk celery (coarsely chopped into 1/4" pieces)
- 1 carrot (large, peeled, and coarsely chopped into 1/4" pieces)
- 4 oz. pancetta (diced, I used packaged diced pancetta)
- 2 cloves garlic (minced)
- 2 cups kabocha squash (seeded, peeled, and cut into 1/2" cubes*)
- 28 oz. whole peeled tomatoes (with their juice, roughly chopped, I used San Marzano)
- 4 cups chicken stock
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 1 tsp. dried rosemary (crushed with your fingers)
- 1 bay leaf
- 1/2 cup farro
- 15 oz. kidney beans (drained and rinsed)
- 15 oz. cannellini beans (drained and rinsed)
- 1 bunch kale (tough stems removed and chopped*)
- 1 inch Parmesan cheese (piece of, rind)
- salt
- pepper
- grated Parmesan cheese (freshly, for garnish, optional)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium450mg19% |
| Potassium930mg27% |
| Protein14g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A160% |
| Vitamin C140% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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