Cookbook

Farro and Bean Soup

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Ingredients

  • 1 1/2 cup haricots secs, N'importe lesquels
  • 3/4 cup farro
  • 2 Tbsp huile d'olive
  • 1/4 cup pancetta, diced
  • 1 large oignon, chopped
  • 3 gousses ail, minced
  • 1 bouquet garni, persil, thym, couenne de parmesan
  • 1 small carotte, peeped and diced
  • 2 poireau, sliced thin
  • 6 sauge, feuilles
  • 1 can pelati, 14os, chopped, with juice
  • 1 Tbsp puree de tomate
  • poivre
  • 2 Tbsp persil, italien
  • parmesan

Instructions

Combine beans and farro in a bowl and cover with 1 1/2 quarts water. Soak 4-6 hours, or overnight.

Heat 1 Tbsp olive oil in a large heavy soup pot over medium heat and add half the pancetta, and half the onions. Cook, stirring often, until tender, about 5' and stir in half the garlic. Cook, stirring, until garlic is fragrant, about 30". Add beans and farro, along with the soaking water. Add another 1 1/2 quarts water and bouquet garni and bring to a gentle boil. Skim foam, reduce heat, cover and simmer 1h.

Meanwhile, heat the remaining olive oil in a heavy skillet and add pancetta. Cook, stirring often, until pancetta releases some of its fat. Add the remaining onion, and carrot, and leeks. Cook, stirring often, until vegetables are tender, 5-8'.

Stir in the remaining garlic and the sage. Cook until garlic is fragrant, about 30" - 1', add the tomatoes and juice. Cook, stirring, until tomatoes have cooked down slightly and the mixture is very fragrant, about 10'. Stir into the beans and farro and mix well.

Add tomato paste. Continue to simmer 30 - 45' or until beans and farro are very tender and the soup thick, almost creamy. Add pepper, remove bouquet garni. Stir in parsley. Serve with a sprinkling of parmesan over each bowl.

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