Yield: 5-6 main dish servings
½ pound dry cannellini or navy beans, soaked overnight
½ cup dry farro,
1 pkg diced ham (about 1 cup) or 1 cup leftover ham, diced (I used Cook‘s diced ham)
½ onion, diced
3 cloves garlic, smashed and peeled
1-2 carrots, coarsely chopped
1 ½ ribs celery, coarsely chopped
2 tsp Flying Olive Garlic, Cilantro and Roasted Onion, Chipotle, or a Single Varietal of Choice
5 cups chicken or vegetable broth
1/4 head cabbage, coarsely chopped (We like nappa cabbage the best)
Salt and freshly ground black pepper
Grated, parmesan cheese
Flying Olive Extra Virgin Olive Oil of Choice
Chopped flat leaf parsley
The night before you are ready to cook the soup, soak the beans in enough water to cover them.
The next day, drain the beans and add them to the crock pot. Add the farro, ham, onion, garlic, carrots, celery, Flying Olive EVOO, and broth to the slow cooker. Carefully stir, just to make sure the broth makes it to the bottom.
Cover and cook on high 6 hours, or until beans are tender. (Start checking bean tenderness after 5 hours.)
Season to taste with salt and freshly ground black pepper.
Top with grated Parmesan cheese, a generous swirl of your favorite Flying Olive Extra Virgin Olive Oil, and/ or a sprinkle of chopped parsley.
Inspired by a recipe in PinchandSwirl
Submitted by Barb L.