½ cup chopped country ham (about 1 ounce) I used honey cured ham
2 cups water
1 cup uncooked spelt (farro), rinsed and drained
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper I probably had closer to ½ teaspoon
2 (14.5 ounce) cans fat-free, less-sodium chicken broth I use Shelton's for this. They have ¼ the sodium of the other less-sodium brands, which claim to have 33% of the sodium of regular chicken broth.
2 bay leaves
1 thyme sprig I used 2
2 cups chopped beet greens I am not fond of beet greens, so I substituted chopped spinach
2 (16 ounce) cans cannellini beans, rinsed and drained I used only one. I think this improved the flavor
1 (14.5 ounce) can diced tomatoes, undrained Muir Glen
¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
Heat oil in Dutch oven over medium-high heat. Add onion, leek, and garlic; sauté for 5 minutes, stirring frequently. Add ham; sauté 2 minutes. Stir in water and next 7 ingredients (water through thyme); bring to a boil.
Cover, reduce hear, and simmer for 30 minutes. Add greens, beans, and tomatoes; bring to a boil. Reduce heat, simmer for 5 minutes. Discard bay leaves, and garnish each serving with cheese. Yield: 8 servings.