Vegetable-Bean Soup With Spelt

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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

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