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Ingredients

• 1 cup uncooked spelt (farro, about 6 ounces)
• 1 tablespoon extravirgin olive oil
• 1 cup coarsely chopped onion
• 1/2 cup finely chopped carrot (about 1 small)
• 1/3 cup finely chopped celery
• 3 ounces pancetta, chopped
• 2 garlic cloves, minced
• 5 cups fat-free, less-sodium chicken broth
• 1/3 cup dry white wine
• 1 1/2 cups bottled chestnuts, halved
• 1 cup diced peeled butternut squash
• 1 cup quartered Brussels sprouts (about 5 ounces)
• 1/4 teaspoon freshly ground black pepper
• 1 cup grape tomatoes, halved
• 1 ounce shaved pecorino Romano cheese

Description

Spelt (called Farro In Italy) Is An Ancient, Unhybridized Form Of Wheat That Adds Fiber To This Soup.

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