INGREDIENTS
1
Bay leaf
1 lb
Butternut squash
2
Carrots, medium
2
Celery stalks
1
bunch Curly kale, green
2
Garlic cloves
1
Leek
1 tsp
Thyme, dried
1 14 ounce can
Tomatoes
1
Yellow onion, small
8 cups
Chicken stock
2 cups
Farro, pearled
1
Kosher salt and freshly ground pepper
1 tbsp
Olive oil
1
3-inch parmesan, rind