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Farro Soup

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, lunch, Soup
Cuisine Italian
Servings 6

Ingredients
  

  • 1 pound dried borlotti beans soaked overnight, drained and rinsed
  • 1 medium onion
  • 1/2 pound ham hock or Prosciutto end
  • 5 fresh sage leaves
  • 1 whole garlic clove
  • 6 ounces farrow soaked overnight, drained and rinsed
  • 1/2 cup extra virgin olive oil
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 1 medium red onion diced
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary chopped
  • 4 fresh sage leaves
  • 1 fresh basil leaf
  • 6 canned Italian plum tomatoes squeezed and chopped with liquid reserved
  • salt salt to taste
  • fresh black pepper to taste

Instructions
 

  • Place beans in a soup pot with salt, ham hock, sage, onion, garlic and enough water to cover by 2 inches.
  • Cover and cook for one hour or until tender. When the beans are cooked, remove the pork rind and blend 3/4 of the beans with the bean liquid and onion.
  • Return to the pot.
  • Heat the oil in a skillet and sauté the carrot, onion, celery, rosemary, garlic, basil and sage for 7 minutes, stirring constantly.
  • Add the tomatoes, 3 tablespoons hot water and continue to cook for 10 minutes.
  • Blend the vegetable mixture and add to the pot.
  • Bring to a boil and add the farro, cover and cook over low heat for 30 minutes.
  • Add salt and pepper to taste.
  • Add water as necessary to maintain a dense consistency.
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