Tuscan Farro and Bean Soup (Zuppa di Farro)

Zuppa di Farro (farro and bean soup) is an institution in the walled metropolis of Lucca and its environment. It is always made with dried borlotti beans, soaked in a single day and cooked the following day for agreeable texture and taste, but canned beans work in a pinch.

It is served, as all factual bean soups are, with a drizzle of factual olive oil. A bowl of this washed down with a glass of red wine will desire you warm all chilly weather prolonged. —Emiko

Instructions

1. Warmth the olive oil in a vast soup pot or saucepan; add the chopped onion, carrot, and celery and gently cook dinner till tender and translucent. Add the pancetta and proceed cooking till the chunky has melted. Add herbs and peeled tomatoes and season with salt and pepper.
2. Add the cooked borlotti beans, alongside side their liquid. (Give an explanation for: if the use of dried beans for this recipe that you simply will cook dinner your self, commence with about 7 oz or 200 grams dried beans, soak them in a single day, and boil them in a range of water till soft — about one hour). Breeze to combine the total lot and add 2 cups of water. Raise the mixture to a simmer, cook dinner 10 minutes uncovered, then have from warmth. Preserve conclude away the rosemary stick and blend (an immersion blender is ideally real for this) till soft.
3. Add the farro to the bean purée (alongside side another cup of water to loosen it, the use of roughly as significant) and proceed cooking over low warmth for about 30 to 40 minutes, stirring on occasion to establish that the soup just isn’t sticking to the bottom of the pan, till the farro is cooked al dente (with a satisfying chunk to it, esteem pasta). It is a ways going to light be a barely thick soup but that you simply might per chance add more water to your liking. Check for seasoning.
4. Serve the soup with freshly ground sad pepper and extra virgin olive oil drizzled excessive.