6.5 ounces (about 1 1/8 cups) uncooked whole grain farro4 ounces pancetta or deli ham, chopped1 medium onion, diced (about 1/2 cup)2 cloves garlic, minced1 teaspoon dried thyme, crushed4 cups Swanson® Chicken Broth2 medium plum tomato, chopped (about 1 cup)2 tablespoons chopped fresh basil leaves6 tablespoons shredded Parmesan cheese (optional)
Place the farro into a large bowl. Add water to cover and let soak for 1 hour. Drain the farro in a strainer.Stir the farro and 8 cups water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Drain the farro well in a strainer.Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned, stirring ocassionally. Add the farro, broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the basil. Season to taste. Serve with the cheese, if desired.