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When the kernels start to get tender, add the celery, escarole, zucchini, and chicory. Stir in the marjoram and tomato sauce, and adjust seasoning with salt and pepper. Continue cooking until farro is very tender and serve immediately with grated cheese.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups