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Farro and Bean Soup

Martha Rose Shulman
  • 120 minutes
  • Serves 6

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