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This is a delicious way to try farro—a hearty, healthy "ancient" grain that's packed with protein, fiber and nutrients.
Pro tip: Rach likes to add the cooked farro to the soup just before serving to maintain its pleasant, chewy bite (think perfectly al dente pasta).
Bring a couple of quarts of water to a boil. Add salt, farro, onion and bay and cook 20-25 minutes until just tender. Drain and drizzle with a little EVOO, keep separate from soup.
Meanwhile, cut sausage from casings. Heat a large Dutch oven over medium to medium-high heat with EVOO, 2 turns of the pan. Add sausage and brown and crumble. Add carrots, celery, onion, leek, fennel and garlic and season with salt and pepper. Partially cover pot, sweat vegetables 10-15 minutes and stir occasionally. Add stock, tomatoes and parm rind, and bring to a boil. Wilt in kale. Remove skin from chicken and cutaway breasts, save dark meat for a salad. Pull or chop the chicken and stir into soup.
When you’re ready to serve, remove parm rind and separate half of the soup if not feeding a crowd and add half the farro. If you’re feeding a crowd, add farro to soup and heat through.
Serve soup in shallow bowls with raw onion, EVOO, cheese.