Ciao'd while surfing for election news. The end is nigh.

Farro brings nutty flavor and pleasing chewiness to this simple minestrone. Feel free to add whatever vegetables you have on hand. 

Serves 4 to 6

½ cup farro
½ teaspoon kosher salt
¼ cup olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 garlic clove, chopped
½ cup white wine
4 cups chicken broth
One 14.5-ounce can diced tomatoes
One 15.5 ounce can cannellini beans
2 fresh sage leaves
2 fresh thyme sprigs
2-inch piece of Parmesan rind (if you happen to have it)
2 cups packed spinach or chopped kale leaves
½ cup fresh copped Italian (flat-leaf) parsley
Freshly grated Parmesan cheese, for serving

In a small saucepan over high heat, bring 1 ½ cups water to a boil. Add the farro and the ½ teaspoon salt, reduce the heat to low, cover partially and cook until the farro is tender yet chewy to the bite and all the water is absorbed, about 20 to 25 minutes.

In a large, heavy pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, 5 minutes. Add the wine and cook until it has evaporated. Add the chicken broth and bring to a boil. Reduce the heat to low, add the tomatoes with their juice, beans, sage, thyme, Parmesan rind (if using), and the farro. Bring the heat to a simmer and cook, uncovered, 10 minutes more. Add the spinach or kale and parsley and stir until the greens are wilted. Season with salt and pepper, to taste. Serve with grated Parmesan cheese.