-
1
Place the farro in a pot, cover it with cold water, and add 1 teaspoon salt.
-
2
Bring the water to a boil, reduce the heat, and simmer until the farro is just tender, about 20 minutes.
-
3
Remove the pot from the heat.
-
4
In the meantime, heat the olive oil in a Dutch oven or other large, heavy-bottomed pot with a tight-fitting lid over medium heat.
-
5
Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is soft, about 8 minutes.
-
6
Add the carrot and leek and another pinch of salt and continue cooking until the vegetables begin to soften, another 10 minutes.
-
7
Move some of the vegetables to one side of the pot and add the garlic and chile to the open space.
-
8
Cook until fragrant, about 30 seconds.
-
9
Mix the garlic into the vegetables and add the tomato paste.
-
10
Cook until the tomato paste begins to caramelize and become sweet, about 5 minutes.
-
11
Add the greens, season with salt, and stir to combine.
-
12
Cook until the greens wilt and release some of their liquid, about 5 minutes.
-
13
Add about 2 cups of the stock and bring to a simmer.
-
14
Add the farro and its cooking liquid along with enough of the remaining stock to cover the ingredients.
-
15
Simmer for 20 minutes, adding more stock if necessary to keep the ingredients covered with liquid.
-
16
When all of the vegetables are tender and the flavors have combined, adjust the seasoning with salt and pepper and cover the pot.
-
17
Let stand for 10 minutes.
-
18
Ladle the soup into warmed bowls and drizzle with extra-virgin olive oil.
-
19
Offer the cheese for grating on top if desired.
