Beef and Farro Minestrone
This will make more than enough to freeze into zip-loc bags and save for a rainy day. Serve with crusty bread, and a salad.
2 tablespoons extra virgin olive oil
1 medium onion finely chopped
2 medium carrots, coarsely chopped
3 ribs celery, coarsely chopped
1 teaspoon dried herbs of your choice (sage, thyme, rosemary and marjoram all work well here)
2 cups leftover roast beef, cut into 1/2-inch chunks
1/4 cup crushed tomatoes (this is why I love the ones in the jar, or box)
1 cup farro, washed
10 cups beef broth or a combination of beef and chicken broth if you find beef broth too strong
Rind from Parmigiano Reggiano cheese cut into pieces
In a large saute pan, heat the oil over medium high heat and add the onion, carrots, celery and herbs, sauteing for 3 to 4 minutes until the vegetables begin to soften;
add the beef, and toss to coat with the oil and spices.
Add the tomatoes and farro and transfer to the insert of a 5 to7-quart slow cooker.
Pour the broth over the ingredients, add the rind from the cheese, if using, and stir to distribute.
Cover and cook for 4 hours on high, or 8 hours on low.
Remember that old Campbell's Soup commercial, "soup is good food"? Well, this soup is not only good for you, it's a great weeknight dinner when you can round it out with salad and bread. Buon appetito!