Borlotti Bean and Farro Soup
This hearty winter soup is very rich with full flavor, great for chillier weather. Excellent topped with a good extra virgin olive oil to enhance the flavor of the beans. Serve very hot with a side of grilled vegetables or salad.
INGREDIENTS – FOR 6-8PPL (RECIPE CAN EASILY BE HALVED, SAVING THE REMAINING INGREDIENTS FOR ANOTHER DISH)
La Chiona Borlotti beans, 500g bag
La Chiona Farro intero, 500g bag
Sage, to taste
Carrots, 2 large
Celery, 2 stalks
Onion, 1 large
Garlic, 1 head
Soak the borlotti beans overnight or for 8 hours.
Peel the carrot and cut it into chunks. Chop onion and dice celery; place them in a large pot with 3-4 cloves of garlic and enough extra virgin olive oil to cover the bottom of the pot. Cook for about 5 minutes until the onion is softened. Add the soaked, rinsed borlotti beans. Toast in the bottom of the pot for 5 minutes, add the sage leaves to taste, and salt.
Add enough water to more than cover the beans; about twice the amount of beans in the pot. Bring to a boil and then cover with lid. Cook according to package instructions, about 50 minutes, until beans are tender.
Remove about a third of the beans and place aside in a bowl. Strain the remaining broth and set aside. Pour the cooked beans and vegetables in a food processor and puree until smooth. Set aside.
Now begin to prepare the farro. Add the rinsed farro into a saucepan with a couple of garlic cloves and extra virgin olive oil. Toast for about 3 minutes over low heat.
Ladle in the remaining vegetable broth and cook, adding broth and water until done, about 18 minutes.
When cooked, add in the bean and vegetable puree and then mix well adding more broth or water if it is too thick. Finally stir in some remaining whole beans, saving some for garnish if you wish.
Drizzle abundantly with fine extra virgin olive.