INGREDIENTS
1/4 cup
Pancetta
1 1/2 cups
Beans, red
1
Carrot, small
1
small stalk Celery
2 tbsp
Flat-leaf parsley
3
Garlic cloves, large
2
Leeks
1
Onion, large
6
Sage, leaves
1 14 ounce can
Tomatoes, with juice
1 tbsp
Tomato paste
3/4 cup
Farro
1
Pepper, Freshly ground
1
Salt
2 tbsp
Olive oil, extra-virgin
1
Parmesan
1
Bouquet garni with a few sprigs each of parsley and thyme, a bay leaf and a parmesan rind