I only recently discovered farro...and now I want to use it in everything. Like Shakespeare's texts, farro is a classic treat and when you mix it with butternut squash (a classic Autumn treat) you get the perfect Autumn Stone Soup.
Soak farro in cold water 15-30 minutes.
Chop onion, then heat olive oil in bottom of large soup pot, add onion and saute about 5 minutes. Add stone, thyme and sage and cook 2-3 minutes more.
Add chicken stock to soup pot and bring to a low simmer. Drain farro and add to stock, then simmer 10 minutes. Add butternut squash and simmer about 30 minutes, or until squash is quite soft. Use a potato masher to mash some of the squash so it dissolves into the soup, leaving other pieces whole.
While soup simmers, wash and chop kale. Add kale to soup and simmer about 20-30 minutes more. Season to taste with salt and fresh ground black pepper. Serve hot.