Rustic Bean & Farro Soup - Recipe - FineCooking
"The farro can get soft if it sits in the soup overnight, so I cook it separately and add it only to the amount of soup I'm serving...."
INGREDIENTS
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3 Tbs. olive oil
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3/4 cup chopped pancetta
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1 medium onion, chopped
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2 medium carrots, peeled and chopped
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2 medium ribs celery, chopped
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4 large cloves garlic, minced
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2 tsp. chopped fresh sage, marjoram, or thyme, or a combination
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1-1/4 cups dried chickpeas or cannellini beans (or a combination), picked over, soaked overnight, and drained (or 3-1/2 cups canned chickpeas, cannellini beans, or a combination)
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1-1/2 cups canned diced tomatoes
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8 cups homemade or low-salt chicken broth or water
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2 tsp. kosher salt; more to taste
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Freshly ground black pepper
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1-1/4 cups uncooked whole-grain farro
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Extra-virgin olive oil for garnish
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Freshly grated Parmigiano-Reggiano for garnish
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