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TIP:
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If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.
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Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the fennel, leek, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the rosemary and cook, stirring, until fragrant, 30 seconds.
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Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
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Stir in the shredded chicken, farro, beans, and escarole. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
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Stir in 1 tsp. of the vinegar. Taste, and add more vinegar 1 tsp. at a time up to 2 Tbs. Season with salt and pepper to taste and garnish each bowl with a 1 Tbs. of the grated cheese, if you like.
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nutrition information (per serving):
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Calories (kcal): 290; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 18; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 1320; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 10;
