Tuscan Farro Stew Recipe
Active time: 20 minutes
Total time: 1 hour
In a large pot, boil red wine vinegar over medium-high heat until reduced to 2 Tbsp., about 5 minutes. Pour into a small bowl and set aside.
Rinse pot and return to stove over low heat. Add olive oil and, when hot, add celery ribs, carrots, onion, garlic and salt. Cover and cook, stirring a few times, until softened, about 10 minutes. Increase heat to medium high, add tomato paste and stir until shiny, about 1 minute. Add rosemary, vegetable stock and farro and bring to a boil. Simmer over low heat until farro is tender, about 20 minutes. Add collard greens; cover and cook until tender, about 5 minutes. Add reserved vinegar reduction and white beans, and simmer 5 minutes. Season with black pepper. Serve in bowls, drizzled with olive oil and sprinkled with Parmesan to taste.