If you can’t find farro, use spelt – they are often the same grain. The soup is vegetarian, but you could add chopped smoked bacon with the onion to deepen the flavour
250g dried borlotti beans 8 tomatoes, chopped 5 sage leaves 4 garlic cloves, left whole 2 tbsp olive oil 1 large onion, chopped 1 large carrot, chopped 2 celery sticks, chopped 200g farro
500ml vegetable stock 150g kale, shredded Extra virgin olive oil, Parmesan and rustic bread, to serve
Step 1) Soak the beans in plenty of cold water for at least 8 hours.
Step 2) Drain and rinse the beans then put in a pan with enough water to cover. Add two of the tomatoes, the sage and garlic and bring to the boil. Cover and simmer for 1 hour or until the beans are tender but keep their shape.
Step 3) In a large pan, heat the oil and gently fry the onion, carrot and celery for about 15 minutes until very soft and starting to brown. Add the rest of the tomatoes, farro and stock and bring to the boil. Simmer gently for 20 minutes.
Step 4) Remove the sage and garlic then use a potato masher to crush about half the beans in their pan. Add all the beans and their liquid to the farro with the kale and simmer for a few minutes. Taste and season (it will need salt), adding water to thin the soup if needed. Drizzle with oil and serve with Parmesan and bread.
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