Farro and White Bean Minestrone

2 tablespoons extra-virgin olive oil, plus more for serving

½ large yellow onion, chopped

2 medium carrots, cut into ½-inch pieces

1 celery stalk, cut into ½-inch pieces

1 teaspoon kosher salt, divided

1 cup uncooked pearled farro, rinsed and drained well

4 cups lower-sodium chicken broth

2 cups water

1 (4-inch) Parmigiano-Reggiano cheese rind

1 bay leaf

1 (15-ounces) can small white beans, such as cannellini, drained and rinsed

1 (14-ounces) can diced tomatoes

¼ cup chopped fresh basil

1½ teaspoon fresh lemon juice

2 ounces Parmigiano-Reggiano cheese, grated

Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, and ½ teaspoon of the salt. Cook, stirring often, until onions begin to soften, about 4 minutes. Stir in farro, combining it with vegetables and coating it in oil. Add broth, water, cheese rind, bay leaf, and remaining ½ teaspoon salt. Bring to a boil over high; reduce to medium-low, and simmer 12 minutes. Stir in beans and tomatoes; continue to simmer an additional 15 minutes - or until the right texture. Remove and discard cheese rind and bay leaf. Remove from heat; stir in basil and lemon juice. Ladle soup into serving bowls. Sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.

Serves 6

Adapted from a recipe courtesy of Giada De Laurentiis