2 tablespoons olive oil, plus extra for drizzling 1 onion, chopped 1 carrot, chopped
1 celery stick, chopped 1 clove garlic, chopped
100 ml/3 1/2 fl oz white wine 2 tomatoes, peeled and chopped
2 fresh sage leaves 80 g/3 oz dried white beans, soaked in cold water overnight and drained
750 ml/ 1 1/4 pints Vegetable or Chicken Stock
200 g/7 oz pearl farro, soaked in cold water overnight and drained salt and pepper


1.Heat the olive oil in a saucepan and stir in the onion. Cover and cook, stirring occasionally, over low heat for 5 minutes. Stir in the carrot and celery.
2. Cover and cook for a further 5 minutes, then stir in the garlic. Cook for a further minute. Sprinkle with the wine and cook until it has evaporated.
3.Add the tomatoes and sage leaves. Cover and simmer, stirring occasionally, for 15 minutes.
4.Add the beans and stock, bring to the boil, then reduce the heat and simmer for 1 hour. Transfer to a blender or food processor and process to a purée.
5.Pour into a clean pan, bring to the boil, season with salt and pepper to taste and add the farro.
6.Reduce the heat and simmer for 16 hours. Add more water if too thick. Ladle into a soup tureen, drizzle with oil and serve.

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