Vegetable-Bean Soup With Spelt

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped leek
• 1/2 cup chopped carrot
• 3 garlic cloves, chopped
• 1/2 cup chopped country ham (about 1 ounce)
• 2 cups water
• 1 cup uncooked spelt (farro), rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 2 (14.5-ounce) cans fat-free, less-sodium chicken broth
• 2 bay leaves
• 1 thyme sprig
• 2 cups chopped beet greens
• 2 (16-ounce) cans cannellini beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1. Heat oil in Dutch oven over medium-high heat. Add onion, leek, carrot, and garlic; saute for 5 minutes, stirring frequently. Add ham; saute 2 minutes. Stir in water and next 7 ingredients (water through thyme); bring to a boil.
2. Cover, reduce heat, 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.

olive oil, onion, leek, carrot, garlic, country ham, water, spelt, salt, freshly ground black pepper, red pepper, chicken broth, bay leaves, thyme, beet greens, cannellini beans, tomatoes, cheese

Taken from www.myrecipes.com/recipe/vegetable-bean-soup-with-spelt (may not work)