Tuscan Farro and Bean Soup (Zuppa di Farro)
INGREDIENTS
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Extra-virgin olive oil for serving
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1 small brown onion, finely chopped
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1 small carrot, finely chopped
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1 stick celery, finely chopped
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2 tablespoons olive oil
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2 ounces (50 grams) pancetta, about 4 thin slices
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1 sprig rosemary
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4 to 5 fresh sage leaves
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Salt and pepper
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Half of a 14-ounce can (7 ounces or 200 grams) peeled tomatoes
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18 ounces (500 grams) of canned borlotti beans
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About 3 cups water or vegetable stock
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1 cup (200 grams) of farro (semi-pearled or pearled, not whole grain)
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