Primo: Farro Soup Ingredients: 1 cup diced celery 1 cup diced onions 1 cup diced carrot 1 cup diced potatoes 8 oz. package chopped spinach 8 oz. diced pancetta 2 cups cooked Cannellini beans ½ cup extra-virgin olive oil 1 ½ cup farro Water 2 cups chicken broth Salt and pepper Freshly grated Parmigiano-Reggiano • In a large pot, bring three cups of water to a boil. • Add the 1¼ cups of farro and cook for 20 minutes. Set aside. • Heat ½ cup olive oil in a large pan. • Once the oil is heated, add the celery and carrots and cook for about 5 minutes. • Gradually add the onions and potatoes and cook until soft. • Once the vegetables are cooked, add them to the pot with the farro,    along with 2 cups of chicken broth and 2 cups of water. • Add the chopped spinach to the pot and continue to cook for 30 minutes. • In a separate frying pan, heat 1 tablespoon olive oil. • Fry the pancetta until golden brown. Set aside. • After the soup has cooked for 30 minutes, add the beans and pancetta and bring to a boil. • Cook for another 5 mintues. To Serve: Place soup in bowls and garnish with Parmigiano-Reggiano.