Prep
25 minCook
3 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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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